A few weeks ago our weekly CSA shipment included some fresh dill. Since there is always a cucumber and some garlic in the box I started craving something Greek - dill and cucumber being key ingredients in many Greek recipes. This recipe for Greek-style pork chops feature classic Mediterranean ingredients like garlic, oregano, yogurt, fresh dill, cucumber, and red onion.
This recipe came together really quickly and tasted amazing. The only thing wecan't comment on is how well the dill-yoghurt sauce complemented the pork because we forgot to serve it. ARGH I did serve the sauce the next day with some grilled souvlaki and it was great.
The recipe calls for using a grill pan. Nope. Our grilling season is short enough so there was no way I wasn't cooking the chops on the outdoor grill!
The final thing we liked about these chops - only 233 calories per serving.
Yummy and good for your waistline in one happy dish.
Greek Style Pork Chops
2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
4 (4-ounce) boneless center-cut loin pork chops
3/4 cup plain fat-free Greek-style yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided
1 1/2 cups diced plum tomatoes (about 2 medium)
1 cup diced seeded cucumber
1/2 cup diced red onion
Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.