Greek-Style Pork Chops

I found this recipe in a Cooking Light Magazine and couldn't wait to make it. The pork was tender and juicy while the salad was crisp and full of great flavors. It was a simple meal to make and a big hit with all of us. I especially loved dipping the pork into the tangy dill yogurt sauce - a perfect combination of flavors.

Greek-Style Pork Chops:

Adapted recipe by For the Love of Cooking.net

Original recipe from Cooking Light June 2010

• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 2 tsp olive oil
• 2 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 3 thick cut boneless pork chops
• Cooking spray

Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.

Dill Yogurt Sauce:

• 1/2 cup of Greek style plain yogurt
• 1/2 tbsp red wine vinegar
• 1 tsp olive oil
• 1 1/2 tbsp fresh dill weed, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Combine all of the ingredients together in a small bowl until mixed thoroughly. Place in the refrigerator until needed.

Cucumber and Tomato Salad:

• 2 tomatoes, diced
• 1 cucumber, seeded and diced
• 1/2 small red onion, diced
• 5-6 kalamata olives, diced
• Sea salt and freshly cracked pepper, to taste

Combine all of the ingredients together and mix well. Set aside until ready to use.

Heat a grill pan coated in cooking spray over medium high heat. Remove pork from marinade and season with sea salt and freshly cracked pepper, to taste. Add pork to pan, and cook for 4-5 minutes on each side or until desired degree of doneness. Remove pork from pan and let it rest for 2-3 minutes.

Place some tomato mixture on a plate, and top with the pork chop and a bit of dill yogurt sauce. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net