16 Delicious Greek Pork Recipes for Every Occasion

Mouthwatering and rich in flavor, Greek pork dishes are a fantastic way to bring a taste of the Mediterranean to your table. Whether you’re craving a quick weeknight dinner, a festive meal for guests, or just some hearty comfort food, our roundup of 16 delicious Greek pork recipes has something for every occasion. Dive in and discover your next favorite dish!

Greek Pork Souvlaki with Tzatziki Sauce

Alright, let’s dive into making some mouthwatering Greek Pork Souvlaki with Tzatziki Sauce. It’s perfect for those summer BBQs or when you’re craving something fresh and flavorful.

Ingredients

• 1.5 lbs of pork shoulder, cut into 1-inch cubes
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 tbsp of dried oregano
• The juice of 1 lemon
• Salt and pepper, just enough to season
• 1 cup of Greek yogurt
• Half a cucumber, grated and squeezed dry
• A small handful of fresh dill, chopped
• 1 tbsp of white vinegar
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, mix the pork cubes with minced garlic, olive oil, oregano, lemon juice, salt, and pepper. Let it marinate in the fridge for at least 2 hours, or overnight for more flavor.
2. While the pork marinates, make the tzatziki sauce by combining Greek yogurt, grated cucumber, dill, and white vinegar in a bowl. Chill until serving.
3. Thread the marinated pork onto the soaked skewers, leaving a little space between each piece for even cooking.
4. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
5. Grill the skewers for about 4-5 minutes per side, or until the pork is nicely charred and cooked through.
6. Serve the souvlaki hot off the grill with the chilled tzatziki sauce on the side.

Out of this world, right? The pork is juicy and packed with flavor, while the tzatziki adds a cool, creamy contrast. Try wrapping them in warm pita with some sliced tomatoes and onions for the ultimate bite.

Slow Cooker Greek Pork with Olives and Feta

Busy weeknights call for meals that practically cook themselves, and this Greek-inspired pork is just the ticket. You’ll love how the flavors meld together in the slow cooker, leaving you with tender meat and a sauce that’s begging to be soaked up with some crusty bread.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• A couple of garlic cloves, minced
• 1 cup pitted kalamata olives
• A splash of olive oil
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat. Brown the pork chunks on all sides, about 3 minutes per side. This isn’t just for color—it locks in those juicy flavors.
2. Transfer the pork to your slow cooker. Sprinkle with the minced garlic and dried oregano, then toss in the olives.
3. Pour in the chicken broth and lemon juice. The acidity will brighten up the whole dish, trust me.
4. Cover and cook on low for 6 hours. The pork should be fork-tender when it’s ready.
5. Stir in the feta cheese right before serving. It’ll melt slightly into the sauce, making it creamy and tangy.

Delightfully tender, this pork is packed with bold flavors that’ll transport you straight to the Mediterranean. Serve it over a bed of orzo or with a side of roasted veggies for a meal that feels fancy but couldn’t be easier.

Greek Style Pork Chops with Lemon and Oregano

Vibrant flavors and simple ingredients come together in this dish that’s perfect for a weeknight dinner or a casual weekend feast. You’ll love how the lemon and oregano brighten up the pork chops, making them anything but ordinary.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A good glug of olive oil
• 3 cloves of garlic, minced
• The zest and juice of 1 large lemon
• A couple of tablespoons of fresh oregano, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 400°F, to get those perfect grill marks.
2. While the grill heats up, rub the pork chops with olive oil, then season both sides generously with salt and pepper.
3. Mix the minced garlic, lemon zest, lemon juice, and chopped oregano in a small bowl to create a vibrant marinade.
4. Brush the marinade over both sides of the pork chops, letting it soak in for about 5 minutes while the grill finishes heating.
5. Place the pork chops on the grill. Cook for about 5 minutes on the first side until you see those beautiful grill marks.
6. Flip the chops and cook for another 4-5 minutes on the other side. The internal temperature should reach 145°F for perfect doneness.
7. Let the pork chops rest for 3 minutes off the heat before serving. This lets the juices redistribute, making every bite succulent.

The pork chops come out juicy with a crispy edge, infused with the bright flavors of lemon and oregano. Serve them over a bed of quinoa or with a simple Greek salad for a complete meal that’s bursting with flavor.

Greek Pork and Eggplant Moussaka

Oh, you’re in for a treat with this Greek Pork and Eggplant Moussaka. It’s a hearty, flavorful dish that layers spiced pork, tender eggplant, and a creamy béchamel sauce for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• A couple of tablespoons of olive oil
• 1 pound of ground pork
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A splash of red wine
• 1 can (14.5 oz) of diced tomatoes
• A pinch of cinnamon
• Salt and pepper, just enough to season
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 2 cups of milk, warmed
• A handful of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet. Bake for 20 minutes, flipping halfway, until they’re golden and tender.
2. While the eggplant bakes, heat a splash of olive oil in a pan over medium heat. Add the ground pork, breaking it apart with a spoon, and cook until it’s no longer pink, about 5 minutes.
3. Throw in the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes. Tip: Don’t rush this step—the flavors build here.
4. Pour in the red wine, letting it simmer for a minute to reduce. Then, stir in the diced tomatoes and cinnamon. Let it all simmer together for 10 minutes, until the sauce thickens slightly. Season with salt and pepper.
5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for a minute until it’s golden. Slowly add the warm milk, whisking constantly to avoid lumps, until the sauce thickens, about 5 minutes. Stir in the Parmesan cheese.
6. Layer half the eggplant in a baking dish, top with all the pork mixture, then the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly.
7. Bake at 375°F for 30 minutes, until the top is bubbly and golden brown. Tip: Let it sit for 10 minutes before serving to set.

Absolutely dig into this moussaka when it’s still warm. The layers meld together beautifully, with the eggplant soft and the pork mixture rich and spiced. Try serving it with a crisp green salad to balance the richness.

Grilled Greek Pork Tenderloin with Herb Marinade

Unbelievably juicy and packed with flavor, this grilled Greek pork tenderloin is your next go-to for a fuss-free dinner that feels fancy. You’ll love how the herb marinade brings it all together.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 lbs)
• A couple of cloves of garlic, minced
• A splash of olive oil (about 1/4 cup)
• A handful of fresh oregano, chopped
• A handful of fresh rosemary, chopped
• The juice of 1 lemon
• A pinch of salt and pepper

Instructions

1. In a bowl, mix together the minced garlic, olive oil, chopped oregano, chopped rosemary, lemon juice, salt, and pepper to make the marinade.
2. Place the pork tenderloin in a resealable bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Let it marinate in the fridge for at least 2 hours, or overnight for more flavor.
3. Preheat your grill to medium-high heat (about 400°F). Tip: Make sure your grill grates are clean and oiled to prevent sticking.
4. Remove the pork from the marinade, letting any excess drip off. Discard the remaining marinade.
5. Grill the pork tenderloin for about 15-20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F. Tip: Use a meat thermometer for the perfect doneness.
6. Let the pork rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the meat even more tender.

So tender and flavorful, this pork tenderloin is perfect sliced over a Greek salad or alongside some roasted potatoes. The herb marinade gives it a bright, fresh taste that’s hard to resist.

Greek Pork Gyros with Homemade Pita Bread

Now, imagine biting into a juicy, flavorful Greek Pork Gyros wrapped in warm, homemade pita bread. It’s a game-changer for your dinner routine, trust me.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 cloves garlic, minced
• a splash of olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• a couple of pita breads (homemade or store-bought)
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• a handful of fresh dill, chopped
• 1 cucumber, grated

Instructions

1. In a bowl, mix the pork slices with minced garlic, olive oil, oregano, and cumin. Let it marinate for at least 30 minutes, or overnight for more flavor.
2. Heat a skillet over medium-high heat. Cook the pork slices for about 3-4 minutes on each side until nicely browned and cooked through.
3. While the pork cooks, warm the pita bread in a dry skillet for about 30 seconds on each side. Tip: Keep an eye on them; they can go from warm to crispy real quick.
4. In a small bowl, combine yogurt, lemon juice, dill, and grated cucumber to make a quick tzatziki sauce. Tip: Squeeze the grated cucumber to remove excess water for a thicker sauce.
5. Assemble the gyros by placing a generous amount of pork on each pita, then drizzle with the tzatziki sauce. Tip: Add some sliced tomatoes or onions for extra crunch and flavor.

Best enjoyed fresh, the gyros boast a perfect balance of tender pork and creamy tzatziki, all hugged by soft pita. Try serving them with a side of crispy fries or a simple Greek salad for a full Mediterranean feast.

One Pot Greek Pork and Orzo

Busy weeknights call for simple, flavorful dishes that don’t leave you with a mountain of dishes. This one-pot wonder combines tender pork, orzo, and a medley of Greek-inspired flavors for a meal that’s as easy to make as it is delicious.

Ingredients

• 1 lb pork shoulder, cut into bite-sized pieces
• A couple of cloves of garlic, minced
• 1 cup orzo
• A splash of olive oil
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• A handful of Kalamata olives, sliced
• A sprinkle of dried oregano
• Salt and pepper, just enough to season
• A squeeze of lemon juice
• A handful of feta cheese, crumbled
• A few fresh parsley leaves, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat. Add the pork pieces and cook until they’re nicely browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Toss in the minced garlic and cook for about 30 seconds until fragrant. This is your flavor base, so don’t rush it.
3. Stir in the orzo, letting it toast slightly for a minute. This adds a nutty depth to the dish.
4. Pour in the chicken broth and diced tomatoes with their juices. Add the olives, oregano, salt, and pepper. Give everything a good stir.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the orzo is tender and the pork is cooked through. Tip: Check halfway through to stir and prevent sticking.
6. Finish with a squeeze of lemon juice and sprinkle the feta and parsley on top before serving. Tip: The lemon brightens all the flavors, so don’t skip it.

Now, the moment of truth. The orzo is creamy, the pork is melt-in-your-mouth tender, and the feta adds a salty punch. Serve it straight from the pot for a rustic touch, or plate it up with a side of crusty bread to soak up all those delicious juices.

Greek Pork Stew with Tomatoes and Cinnamon

Unbelievably cozy and packed with flavor, this stew is your next favorite comfort food. Imagine tender pork, sweet tomatoes, and a hint of cinnamon coming together in one pot. It’s like a hug in a bowl.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• A couple of tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• A splash of red wine vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to season
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the pork chunks and brown them on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
2. Throw in the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
3. Stir in the crushed tomatoes, red wine vinegar, cinnamon, and oregano. Season with salt and pepper.
4. Bring the mixture to a simmer, then lower the heat to medium-low. Cover and let it cook for about 1.5 hours, stirring occasionally. Tip: The pork should be fork-tender when done.
5. Once the stew is ready, sprinkle with fresh parsley before serving. Tip: Let it sit for 10 minutes off the heat; the flavors will meld even more.

So rich and hearty, this stew pairs perfectly with crusty bread or over a bed of creamy polenta. The cinnamon adds a unique warmth that makes it stand out from your usual stew.

Greek Style Pulled Pork Sliders

Ready to shake up your slider game? These Greek Style Pulled Pork Sliders are a delicious twist on the classic, packed with flavors that’ll transport you straight to the Mediterranean.

Ingredients

• 2 lbs pork shoulder
• a couple of cloves of garlic, minced
• a splash of olive oil
• 1 cup chicken broth
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• a handful of fresh dill, chopped
• small slider buns
• a few slices of cucumber
• a sprinkle of feta cheese

Instructions

1. Preheat your oven to 300°F.
2. Heat a splash of olive oil in a large oven-safe pot over medium heat.
3. Season the pork shoulder with salt, pepper, and dried oregano.
4. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth, cover the pot, and transfer to the oven.
7. Bake for 3 hours, or until the pork is tender and easily shreds with a fork.
8. While the pork cooks, mix Greek yogurt, lemon juice, and chopped dill in a small bowl for the sauce.
9. Once the pork is done, shred it using two forks.
10. Toast the slider buns lightly for extra crunch.
11. Assemble the sliders by piling pulled pork on the buns, then top with cucumber slices, a dollop of the yogurt sauce, and a sprinkle of feta cheese.

Kick back and enjoy these sliders; the pork is melt-in-your-mouth tender, and the yogurt sauce adds a refreshing zing. Perfect for a casual dinner or your next gathering, they’re sure to be a hit.

Greek Pork Kebabs with Vegetables

Zesty flavors and juicy bites are what you’re in for with these Greek pork kebabs. Perfect for a summer BBQ or a cozy indoor grill session, they’re packed with flavor and easy to love.

Ingredients

• 1.5 lbs of pork shoulder, cut into 1-inch cubes
• A couple of bell peppers, any color, chopped into chunks
• 1 red onion, cut into wedges
• A splash of olive oil
• 2 tbsp of lemon juice
• 2 cloves of garlic, minced
• 1 tsp of dried oregano
• Salt and pepper, just enough to season
• Wooden or metal skewers

Instructions

1. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, mix the pork cubes with olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let it marinate for at least 1 hour, or overnight for deeper flavor.
3. Thread the marinated pork, bell peppers, and red onion onto the skewers, alternating between them.
4. Preheat your grill to medium-high heat, about 375°F to 400°F.
5. Grill the kebabs for about 10-12 minutes, turning them occasionally, until the pork is nicely charred and cooked through.
6. Let the kebabs rest for a couple of minutes before serving to keep them juicy.

Deliciously tender with a hint of smokiness, these kebabs are a crowd-pleaser. Serve them over a bed of fluffy rice or with a side of tzatziki for dipping, and watch them disappear.

Greek Pork Meatballs in Tomato Sauce

Craving something hearty and flavorful? These Greek pork meatballs in tomato sauce are a game-changer for your dinner routine, combining juicy pork with rich, herby tomato goodness.

Ingredients

• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• A pinch of salt and pepper
• 1 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• A splash of red wine (optional)
• A couple of fresh basil leaves for garnish

Instructions

1. In a large bowl, mix the ground pork, breadcrumbs, egg, minced garlic, oregano, salt, and pepper until well combined.
2. Roll the mixture into about 20 small meatballs, roughly the size of a golf ball.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5 minutes total. Don’t overcrowd the pan—work in batches if needed.
4. Pour in the crushed tomatoes and red wine (if using), stirring gently to coat the meatballs. Bring to a simmer.
5. Reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally to prevent sticking.
6. Check for seasoning and adjust if necessary. The sauce should be thick and the meatballs cooked through.
7. Garnish with fresh basil leaves before serving.

Perfectly tender meatballs soak up the tangy tomato sauce, making every bite a delight. Serve them over a bed of fluffy rice or with crusty bread to mop up the sauce.

Greek Pork Loin Roast with Garlic and Rosemary

Kick off your weekend with this mouthwatering Greek Pork Loin Roast, packed with garlic and rosemary flavors that’ll make your kitchen smell like a Mediterranean taverna. You’ll love how simple it is to throw together, yet it looks and tastes like you spent all day on it.

Ingredients

• A 3-pound pork loin roast
• A couple of tablespoons of olive oil
• 4 cloves of garlic, minced
• A tablespoon of fresh rosemary, chopped
• A teaspoon of salt
• A half teaspoon of black pepper
• A splash of lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and hot for the roast.
2. Rub the pork loin all over with olive oil; this helps the seasoning stick and keeps the meat juicy.
3. Mix the minced garlic, rosemary, salt, pepper, and lemon juice in a small bowl to make your seasoning paste.
4. Massage the seasoning paste all over the pork loin, making sure it’s evenly coated for maximum flavor.
5. Place the pork loin in a roasting pan and pop it in the oven. Tip: For extra flavor, throw some potatoes in the pan to roast alongside the pork.
6. Roast for about 1 hour and 15 minutes, or until the internal temperature hits 145°F (63°C). Tip: Use a meat thermometer to check doneness without cutting into the meat.
7. Let the roast rest for 10 minutes before slicing. Tip: Resting lets the juices redistribute, making every slice succulent.

Unbelievably tender and bursting with garlic and rosemary, this roast is perfect sliced over a bed of creamy mashed potatoes or tucked into warm pitas with a dollop of tzatziki. Either way, it’s a guaranteed crowd-pleaser.

Greek Pork and Spinach Stuffed Peppers

These Greek Pork and Spinach Stuffed Peppers are a game-changer for your weeknight dinners. Packed with flavor and easy to make, they’re sure to become a new favorite.

Ingredients

• 4 large bell peppers, any color you like
• 1 lb ground pork
• 2 cups fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, just a pinch of each
• A splash of lemon juice

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all four peppers snugly.
2. Cut the tops off the peppers and remove the seeds. A little hack: slice a tiny bit off the bottom so they stand up straight in the dish.
3. Heat the olive oil in a pan over medium heat. Add the ground pork, breaking it up as it cooks until it’s no longer pink, about 5 minutes.
4. Toss in the spinach, oregano, garlic powder, salt, and pepper. Cook just until the spinach wilts, then stir in the feta and a splash of lemon juice.
5. Spoon the pork mixture into the peppers, packing it in lightly. Pop them in the oven for 25-30 minutes, until the peppers are tender and the filling is bubbly.
6. Let them cool for a few minutes before serving. They’re juicy, so a plate with a lip is a good idea.

Out of the oven, these peppers are a vibrant mix of tender and crisp, with a filling that’s rich and tangy. Serve them with a side of tzatziki for dipping or over a bed of quinoa to soak up all the delicious juices.

Greek Pork Sausage with Peppers and Onions

Mmm, you’re going to love this Greek Pork Sausage with Peppers and Onions. It’s a hearty, flavorful dish that’s perfect for any night of the week, and it’s packed with those classic Mediterranean flavors you crave.

Ingredients

• 1 lb Greek pork sausage, sliced into 1-inch pieces
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• A splash of red wine vinegar
• A couple of garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, just a pinch of each

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the sliced sausage to the skillet. Cook for about 5 minutes, turning occasionally, until they’re nicely browned. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in the sliced peppers and onions. Stir them around to get them coated in the oil and sausage juices.
4. Sprinkle in the minced garlic, dried oregano, salt, and pepper. Give everything a good stir to combine.
5. Pour in a splash of red wine vinegar. This adds a nice tangy depth to the dish. Tip: If you don’t have red wine vinegar, a squeeze of lemon juice works too.
6. Reduce the heat to low and let everything simmer together for about 10 minutes, stirring occasionally, until the peppers and onions are soft but still have a bit of crunch. Tip: Keep an eye on the heat to prevent the garlic from burning.

Deliciously savory with a hint of tang, this dish is a crowd-pleaser. Serve it over a bed of fluffy rice or with some crusty bread to soak up all those juicy flavors. Either way, it’s a meal that’ll have everyone asking for seconds.

Greek Pork Ribs with Honey and Mustard Glaze

Perfect for when you’re craving something sweet, savory, and utterly satisfying, these Greek pork ribs with a honey and mustard glaze are a game-changer. You’ll love how the flavors meld together under the broiler, creating a sticky, caramelized crust that’s impossible to resist.

Ingredients

• 2 lbs pork ribs
• A good glug of olive oil
• 3 tbsp honey
• 2 tbsp Dijon mustard
• A couple of garlic cloves, minced
• 1 tsp dried oregano
• A pinch of salt and pepper
• A splash of lemon juice

Instructions

1. Preheat your broiler to 375°F and line a baking sheet with foil for easy cleanup.
2. In a small bowl, whisk together the honey, mustard, minced garlic, oregano, salt, pepper, and lemon juice until smooth.
3. Place the ribs on the prepared baking sheet and brush them generously with the glaze, making sure to coat both sides.
4. Broil the ribs for about 25 minutes, flipping them halfway through and brushing with more glaze each time for maximum flavor.
5. Keep an eye on them during the last few minutes to prevent burning—the glaze should be bubbly and slightly charred at the edges.
6. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender with a perfect balance of sweet and tangy, these ribs are best enjoyed with your fingers for that authentic, messy goodness. Try serving them over a bed of creamy mashed potatoes or with a crisp salad to cut through the richness.

Greek Pork and Potato Casserole

Very few dishes can comfort your soul like a hearty Greek Pork and Potato Casserole. It’s the kind of meal that brings everyone to the table, with its rich flavors and satisfying textures.

Ingredients

• 2 lbs of pork shoulder, cut into chunks
• 4 large potatoes, peeled and sliced into rounds
• 1 onion, thinly sliced
• 3 cloves of garlic, minced
• A splash of olive oil
• A couple of cups of chicken broth
• 1 tbsp of dried oregano
• Salt and pepper to your liking
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the pork chunks, browning them on all sides. This locks in the juices.
3. Transfer the pork to a baking dish. Layer the sliced potatoes and onions over the pork.
4. Sprinkle the minced garlic, dried oregano, salt, and pepper over the top. Pour in the chicken broth until everything is just covered.
5. Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for another 30 minutes until the potatoes are tender and the top is golden.
6. Garnish with fresh parsley before serving. Tip: Let it sit for 10 minutes after baking; it makes serving easier.

Fantastic right out of the oven, this casserole has tender pork, soft potatoes, and a broth that’s soaked up all the flavors. Try serving it with a side of crusty bread to mop up the juices.

Conclusion

Now that you’ve explored these 16 delicious Greek pork recipes, there’s no better time to bring the flavors of Greece into your kitchen. Whether you’re cooking for a special occasion or a weeknight dinner, these dishes promise to delight. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!