The Greenhouse Coffee Shop was just another hole-in-the-wall in Harvard Square in Cambridge, Massachusetts. Surly waitstaff, low ceilings, tired decor, and no bathroom. That’s right, NO BATHROOM. But it was it was in this tiny eatery where I had souvlaki for the first time. I’m not sure how I stumbled upon the place, but after that first visit, I went back frequently for my chicken souvlaki platter fix. The overflowing platter was filled with lemony and herby knobs of chicken kebabs nestled in a large slightly oily bed of rice pilaf, next to a mound of dressed iceberg shreds, wedges of plum tomatoes, chunks of feta cheese, and dots of briny Kalamata olives. Oh, and 4 wedges of pita was teetering on top it all. That was my intro to Mediterranean cuisine and needless to say, I was obsessed.
A recent Sunday Supper had me craving flavors of the Mid East and the Mediterranean. I had two beautifully pink pork chops from Bos Creek and I knew what I had to do. I accompanied the pork chops with Joanne Weir’s Feta and Cucumber salad. A side of rice and/or pita may have completed this meal, but since I’m trying to be more conscious of my gluten and carbohydrate intake, I did not indulge, but I also did not miss it! Of course, don’t let that stop you because the pita would go perfectly with the feta and cucumber salad. All in all, the Mediterranean flavors instantly took me back to my college years and to that little hole-in-the-wall in the Square.
- ¼ olive oil
- Juice of 1 small lemon (about 3 Tablespoons)
- 1 Tablespoon dried oregano
- 1 Tablespoon minced garlic
- Salt and black pepper
- Cooking oil
- 1 pound pork chops (2 chops)
- In a quart-size food storage bag, mix together the olive oil, lemon juice, oregano, garlic, a pinch of salt and pepper. Add the chops and marinate in the refrigerator for at least an hour.
- Heat a tablespoon of cooking oil in a skillet over medium heat. Add pork chops and cover. Sear the chops for about 5-6 minutes.
- Uncover, flip the chops, and cook for another 6-7 minutes or until done. The final internal temperature should be at least 145 degrees Fahrenheit.
By the way, if this is your first time reading about Bos Creek, you gotta check them out. They offer a subscription service for grassfed meat. Yes, quality meats delivered to your front door! They offer standard cuts of meat and what I really love about them is that they offer L.A. galbi and thinly sliced pork belly perfect for samgyupsal. Click here to learn more about them.
Disclaimer: I was given complimentary meat from Bos Creek, but all opinions are my own.