Rating: 4 stars
38 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 20

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.

David Bonom
Recipe by Cooking Light July 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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 www.choosemyplate.gov.

Nutrition Facts

233 calories; fat 9.3g; saturated fat 2.8g; mono fat 4.8g; poly fat 0.8g; protein 30.1g; carbohydrates 5.7g; fiber 1g; cholesterol 70mg; iron 1.2mg; sodium 361mg; calcium 74mg.
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