The pork chops along with the tomato and cucumber salad make for a delicious and healthy dinner, and if you marinate the pork chops the night before, the whole thing comes together quickly.
By Taylor Kadlec
The pork chops along with the tomato and cucumber salad make for a delicious and healthy dinner, and if you marinate the pork chops the night before, the whole thing comes together quickly. This makes it perfect for a weeknight meal but definitely tasty enough for entertaining or a fun weekend BBQ. If only it would stop with the rain.
- 5 tbsp red wine vinegar
- 1 tsp dried oregano
- 3 tsp olive oil, divided
- 2 cloves garlic, minced
- 4 bone-in pork chops
- ¾ cup plain Greek yogurt
- 1½ tbsp fresh dill, chopped
- 1½ cups diced grape tomatoes
- 2 cucumbers, peeled and diced
- ½ red onion
- 1 tsp sugar
- salt and pepper, to taste
- Combine 2 tbsp red wine vinegar, dried oregano, 2 tsp olive oil, and garlic and mix well.
- Combine marinade with the pork chops in tupperware or plastic bag, and distribute evenly.
- Let pork chops marinate at least 1 hour, preferably overnight.
- Combine 1 tbsp red wine vinegar, 1 tsp olive oil, yogurt, dill, and ½ cup diced cucumber.
- Mix well.
- Cover and chill.
- Combine tomatoes, remaining diced tomatoes, red onion, remaining 2 tbsp red wine vinegar, and sugar.
- Season with salt and pepper. Set aside.
- Heat grill over medium-high heat.
- Place pork chops on grill and cook 4-6 minutes on each side, depending on thickness of pork chops, until desired doneness is reached.
- Remove from grill and let sit 2 minutes.
- Serve pork top