Pork Stifatho

By Kevin • 30 or Less, All, Meat • 9 Sep 2012

There’s more to Greek flavour than lemon, pepper and oregano. This recipe is a simplified version of the traditional onion-based dish and uses blend of orange zest, cinnamon and cloves to liven things up. Swap out the chops for your protein of choice using the same vegetable and spice mixture. Chicken or fish would be excellent choices.

Time: 30 minutes

Serves: 4


2 teaspoons extra-virgin olive oil
4 bone-in pork chops
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 onions – halved and sliced
6 cloves garlic – very finely chopped or crushed
3 large tomatoes – diced
2 stalks celery – sliced
2 teaspoons fresh oregano – finely chopped
½ teaspoon orange zest
½ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons parsley


Place a large, deep pan on high heat and add the oil.

Season both sides of the pork chops with a half teaspoon of salt and quarter teaspoon of pepper.

Cook the chops for two minutes on each side then add all remaining ingredients except parsley. Once the mixture reaches a boil, reduce the heat to medium and simmer for twelve minutes.

Plate the chops along with the vegetable mixture and garnish with the parsley.

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