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.
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
How to Make It
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.
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I made the recipe exact except cut the meat in half since there is only two of us eating. I don't know how the marinade would have been enough for the full amount of meat. I also let the meat and yogurt sauce sit for longer than the recipe called for.
My family enjoyed it. It was super easy. You have to make sure that you don't forget the salt. I almost did. I also doubled the marinade to be sure I had enough. And I added some oil and vinegar, salt and pepper to the salad. You have to use fresh dilll, otherwise ithe sauce would be bland. I was a bit worried that the yogurt sauce wouldn't taste good, because by itself it really wasn't that great. But on the meat it was very good. Also, I made outside on the grill.
Super easy to make and packed with flavors!! I would suggest to add more garlic, salt, red wine vinegar, and oil into the bag when marinating. I had to really work the bag full of pork when I marinated as there wasn't enough to cover all 4 pork chops. Also, on top of getting fresh dill, I suggest you add a teaspoon of ground dill to it as well. It helps cut the sour flavor of the Greek yogurt. My husband told me I became a true chef after cooking this delicious meal. I failed to tell him how easy it was to make!! LoL
Made this tonight for hubby's birthday. He LOVED it. wish I had picked up some feta to include. Next time. So my question is this: If you're using red wine vinegar, or even a bit of balsamic, how do you keep the yoghurt white? Mine definitely acquired a pinkish hue from the vinegar.
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