Recipe: Fried Pork Chops with Feta Sauce and Chopped Green Olives


Chef Peter Giannakas is serving up some really popular Greek-inused and inspired dishes at Ovelia that he and his brother Chris own in Astoria. Ovelia is a Greek staple on 30th Avenue with traditional fare, as well as some unique concoctions that Pete and Chris, themselves, have created.


*Ovelia is located at 34-01 30th Avenue in Astoria, NY.

oveliaRecipe: Fried Pork Chops with Feta Sauce and Chopped Green Olives

Serves 2-4 depending on your conception of portion control.

2 cups of Greek green pitted olives, roughly chopped and set aside. Splurge a little here, as the brine in cheaper brands are loaded with preservatives.

For the feta sauce:
1 fully packed cup of crumbled feta
2 cups of whole milk
1 teaspoon salt
1 oz. white vinegar

Combine all ingredients into a food processor. Start at a low speed to avoid a mess and turn up to a higher speed until you have a smooth creamy puree. Double the recipe to keep some in the fridge for use on a salad the next day. Because you’ll definitely need to eat a salad after eating fried pork chops.
For the pork chops:
4 half inch thick pork chops
2 cups all purpose flour
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil

Combine dry ingredients in a bowl and mix thoroughly. Dredge pork chops on both sides and set aside. Heat the olive oil in a frying pan on medium high heat. Test the oil with a dash of flour. It should excite the oil (and you a little bit). Place two pork chops in the pan at a time and cook until golden brown on both sides (2-3 minutes on the first side and 1-2 minutes on the other).

Plate and spoon on the feta sauce to your liking and top them with the chopped olives.


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