Description
Juicy pork chops are the star, complemented by a bright tomato and cucumber salad. Marinate the pork for extra flavor!
Ingredients
Units
Scale
- 5 tbsp red wine vinegar
- 1 tsp dried oregano
- 3 tsp olive oil
- 2 cloves garlic
- 4 bone-in pork chops
- 3/4 cup plain Greek yogurt
- 1 tbsp (15 ml) fresh dill
- 1 cups (237 ml) diced grape tomatoes
- 2 cucumbers
- 1/2 red onion
- 1 tsp sugar
- salt and pepper
Instructions
- Combine 2 tbsp red wine vinegar, dried oregano, 2 tsp olive oil, and garlic; mix well.
- Combine marinade with pork chops; distribute evenly.
- Marinate pork chops for at least 1 hour, preferably overnight.
- Combine 1 tbsp red wine vinegar, 1 tsp olive oil, yogurt, dill, and 1/2 cup diced cucumber.
- Mix well; cover and chill.
- Combine tomatoes, remaining diced tomatoes, red onion, 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 per side, until desired doneness is reached.
- Remove from grill and let sit for 2 minutes.
- Serve pork chops.
Notes
- For a richer marinade, add a tablespoon of Dijon mustard to the pork marinade.
- To prevent the salad from becoming watery, salt the cucumbers and let them sit for 10 minutes before adding them to the salad. Then, pat them dry before adding to salad.
- Leftover pork chops can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 pork chop
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 90