Greek-Style Pork Chops

Greek-Style Pork Chops Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
These Greek-style pork chops feature classic Mediterranean ingredients like garlic, oregano, yogurt, fresh dill, cucumber, and red onion.  Serve toasted pita wedges with the pork chops.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 233
Fat 9.3 g
Satfat 2.8 g
Monofat 4.8 g
Polyfat 0.8 g
Protein 30.1 g
Carbohydrate 5.7 g
Fiber 1 g
Cholesterol 70 mg
Iron 1.2 mg
Sodium 361 mg
Calcium 74 mg


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
Cooking spray


1. 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.

2. 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

David Bonom,

Cooking Light

July 2010
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