Grilled Pork Kalymnos-Style with Eggplant-and-Tomat

Name: Grilled Pork Kalymnos-Style with Eggplant-and-Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole-milk Greek yogurt; 1/3 cup extra-virgin olive oil; 1 tablespoon finely grated lemon zest; 1/3 cup fresh lemon juice; 1/4 cup chopped oregano; 1/4 cup chopped tarragon; 2 tablespoons thyme leaves, chopped; 3 pounds bone-in pork rib chops, cut 1/2 inch thick; Salt; Freshly ground black pepper; 2 large eggplants (about 2 1/2 pounds); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 cups loosely packed flat-leaf parsley leaves; 4 scallions, coarsely chopped; 2 teaspoons dried oregano; 2 large garlic cloves, sliced; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; 2 large tomatoespeeled, seeded and cut into 1/2-inch dice; 2 tablespoons brined capersdrained, rinsed and patted dry; Salt; Freshly ground black pepper; Vegetable oil, for grilling; Grilled bread, for serving

Servings: persons

1 cup plain whole-milk Greek yogurt
1/3 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1/4 cup chopped oregano
1/4 cup chopped tarragon
2 tablespoons thyme leaves, chopped
3 pounds bone-in pork rib chops, cut 1/2 inch thick
Salt
Freshly ground black pepper
2 large eggplants (about 2 1/2 pounds)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups loosely packed flat-leaf parsley leaves
4 scallions, coarsely chopped
2 teaspoons dried oregano
2 large garlic cloves, sliced
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 large tomatoespeeled, seeded and cut into 1/2-inch dice
2 tablespoons brined capersdrained, rinsed and patted dry
Salt
Freshly ground black pepper
Vegetable oil, for grilling
Grilled bread, for serving

1
Prepare the Pork In a medium bowl, combine the yogurt with the olive oil, lemon zest, lemon juice, oregano, tarragon and thyme.
2
Arrange the pork chops in a large baking dish and pour the marinade on top; turn to coat each chop thoroughly.
3
Cover with plastic wrap and refrigerate for 24 hours.
4
Make the Salad Preheat the broiler.
5
Prick the eggplants all over with a fork.
6
Set them on a rimmed baking sheet and rub with 2 tablespoons of the olive oil.
7
Broil 6 inches from the heat, turning the eggplants every 5 minutes, until very soft and lightly charred, about 25 minutes.
8
Let cool.
9
Peel the eggplants and cut the flesh into 1/2-inch dice.
10
Transfer to a colander set in a large bowl and let drain until completely cool.
11
Transfer to a large bowl.
12
Make the Salad In a food processor, pulse the parsley, scallions, oregano and garlic until finely chopped.
13
Fold the mixture into the eggplant.
14
Add the vinegar, lemon juice and the remaining 1/4 cup of oil and toss well.
15
Fold in the tomatoes and capers and season with salt and pepper.
16
Make the Salad Light a grill or preheat a grill pan.
17
Scrape the marinade off the pork.
18
Season the chops with salt and pepper.
19
Brush the grill grates with vegetable oil and grill the pork chops over moderately high heat until just cooked through, about 4 minutes per side.
20
Let the chops rest for 5 minutes.
21
Serve the pork with the eggplant salad and grilled bread.

1394

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 1/3 cup extra-virgin olive oil, 1 tablespoon finely grated lemon zest, 1/3 cup fresh lemon juice, and more.

Yes, Grilled Pork Kalymnos-Style with Eggplant-and-Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Pork Kalymnos-Style with Eggplant-and-Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions