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Greek-Style Pork Chops

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.

How to Make Greek-Style Pork Chops:

Pork Chops & Marinade


  • 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

Greek-Style Pork Chops

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

Greek-Style Pork Chops

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

Greek-Style Pork Chops

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

Greek-Style Pork ChopsCombine all of the ingredients together and mix well. Set aside until ready to use.

Greek-Style Pork Chops

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 the desired degree of doneness. Remove pork from the 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.

Greek-Style Pork Chops


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

Adapted recipe by For the Love of Cooking.net
Original recipe from Cooking Light June 2010


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  1. I love those kind of simple Greek marinades, they're good for any kind of meat. The chops look wicked good!

  2. Great meal! I haven't made a dill yogurt sauce in a while; it's going on "the list!" 🙂

  3. So good and so easy! Only difference is that I make the salad with feta and lime juice and forgo the salt.

  4. So good! I added some diced cucumber to the sauce because I didn’t have the other ingredients for the salad. I could drink that stuff 🙂

  5. A great recipe..the next time I will use plum tomatoes as the salad was watery (but I patted it dry with a paper towel). Made shallow cuts across both surfaces on the chops for easier cooking, then cooked them on the grill. A keeper.