Friday, November 30, 2012

Souvlaki Pork Chops

What a lovely smelling dish to come home to.  This made a warm and filling dish with Greek flavors.  I served it with a side of buttery quinoa (Stages 2-3 only) and Roasted Brussels Sprouts.

Technically, souvlaki is served as a kabob, but if you don't have time to marinate various pieces of meat and veggie, place them on kabobs, grill and serve then let this be your saving grace. 

You could make this with chicken breasts just as well, if that's what you have.  Just please please please don't overcook the meat or it will not be as lovely as you'd hoped it would be....(don't be me!)

Souvlaki Pork Chops
makes 4 servings

4 boneless pork chops
1 lemon (wash the outside)
1/4 cup olive oil
1/2 cup water
6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/2 teaspoon sweetener

In a zip lock bag combine the oil, water and seasonings.  Cut the lemon in half and squeeze the juice into the bag as well and squish the bag around to mix the marinade.  Then throw in the lemon halves (that’s why you washed it earlier, right?). 

Add the pork chops to the bag, shake to coat and marinate overnight in the fridge.

The next morning pour the entire bagful into the slow cooker and cover and cook on low for 8 hours.

When ready to serve, remove lemon halves and stir chops to coat them.

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