Greek-Style Pork Chops
Servings 3 - 4
Equipment
- Grill Pan
Ingredients
Pork Chops & Marinade:
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp dried oregano
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 3 thin-cut boneless pork chops
- Cooking spray
Dill Yogurt Sauce:
- ½ cup of Greek-style plain yogurt
- 1½ tbsp fresh dill weed chopped
- ½ tbsp red wine vinegar
- 1 tsp olive oil
- 1 clove of garlic finely grated
- Sea salt and freshly cracked pepper to taste
Cucumber and Tomato Salad:
- 2 tomatoes seeded & diced
- 1 cucumber seeded and diced
- ½ small red onion diced ***Soak diced onion in ice water for 10 minutes if too strongly flavored. Drain & dry.
- 7-9 kalamata olives diced
- 2 tbsp seasoned rice vinegar
- Sea salt and freshly cracked pepper to taste
Instructions
- Make the marinade by combining the vinegar, olive oil, oregano, and garlic in a zip-top bag. Add the pork to the bag and seal.
- Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.
- Make the dill yogurt sauce by combining the yogurt, vinegar, dill, olive oil, garlic, sea salt, and freshly cracked black pepper in a small bowl until mixed thoroughly. Place in the refrigerator until needed.
- Make the cucumber and tomato salad by combining the tomato, cucumber, onion, olives, seasoned rice vinegar, sea salt, and freshly cracked black pepper to taste, and mix well. Set aside until ready to use.
- Cook the pork chops by heating a grill pan coated in cooking spray over medium-high heat.
- Remove pork from marinade, drain well on a paper towel, and season with sea salt and freshly cracked pepper to taste.
- Add pork to the hot grill pan and cook for 4-5 minutes each side, or until the desired degree of doneness.
- Remove pork from the pan and let it rest for 2-3 minutes.
- Serve by placing some tomato mixture on a plate. Top with the pork chop and a bit of dill yogurt sauce.
- Serve immediately. Enjoy.