Greek-style pork chop platter

Pork chops seasoned with Greek Style Lemon & Herb Rub, braaied until caramelised, and served on a bed of whipped hummus and yoghurt, drizzled with a chunky green olive vinaigrette. The combination of tender meat, creamy hummus, and zesty olive salsa creates a Mediterranean-inspired feast that's both impressive and easy to prepare.

Cut:
  • Portions: 4
  • 20 MINUTES
  • 15 MINUTES

Ingredients

For the whipped hummus

  • 500g plain hummus
  • 250g plain Greek yoghurt
  • 15ml Cape Herb & Spice Greek Style Lemon & Herb Rub

For the pork chops

  • 4 x 200g pork loin chops
  • 15ml extra virgin olive oil
  • 30ml Cape Herb & Spice Greek Style Lemon & Herb Rub

For the chunky green olive salsa

  • 100g green olives, pitted and chopped
  • 100g cucumber, finely diced
  • 20g fresh mint, finely chopped
  • 20g fresh sage, finely chopped
  • 30ml olive oil
  • 15ml white wine vinegar
  • 15ml lemon juice
  • 1 garlic clove, minced
  • Salt and pepper to taste

To serve

  • 50g pine nuts, lightly toasted
  • 100g plain feta, crumbled

Method

Prepare the whipped hummus: Combine the hummus, Greek yoghurt, and Cape Herb & Spice Greek Style Lemon & Herb Rub in a large bowl. Whisk until smooth and well combined. Set aside.

Cook the pork chops: Prepare a medium-high heat braai. Drizzle the pork chops with olive oil and season generously with Cape Herb & Spice Greek Style Lemon & Herb Rub, rubbing to cover evenly. Braai the pork chops for 4-5 minutes per side, or until caramelised. Remove from heat and allow the chops to rest for 5 minutes before serving.

Make the chunky green olive salsa: In a medium-sized bowl, combine the chopped olives, diced cucumber, mint, sage, olive oil, vinegar, lemon juice, and minced garlic. Season with salt and pepper to taste. Mix well, adjusting the seasoning if necessary.

To serve: Spread the whipped hummus evenly across a large serving platter. Arrange the pork chops on top and spoon over the chunky green olive salsa. Garnish with roasted pine nuts and crumbled feta.

Serving suggestion: Pair with a crisp white wine like Sauvignon Blanc or a light Mediterranean-style rosé. Serve with warm pita bread or flatbreads on the side.