Is it grilling season where you live yet? While we’ve had a couple teaser days of summer-ish weather here in Minnesota, we’re going through a stretch of rain. Lots and lots of rain. Even so, I’m in the mood for grilling and a little moisture can’t stop me. Okay, I’ll admit…it did stop me. But I had these pork chops on the menu, so I grilled them inside on my stove-top cast-iron grill pan. Remind me to never grill something again on my cast-iron grill pan until I have a kitchen with a vent above my stove. K? Thanks.
Despite the very smoky kitchen that resulted from cooking these pork chops, they turned out great. I loved the Greek flavors of the pork chops, especially combined with the fresh tomato and cucumber salad which is just lightly dressed. When I make it again I will definitely be adding feta cheese to the salad. It’s just not Greek food without feta cheese, right??
The yogurt-dill sauce that is served with the pork chop, however, made up for the lack of feta. The creaminess of the sauce and flavor of dill and garlic went really well with the flavors of the pork. While I used bone-in pork chops, which I prefer over boneless, you could certainly use boneless pork chops if you like.
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
- 3/4 cup plain Greek yogurt
- 1 1/2 tbsp fresh dill chopped
- 1 1/2 cups diced grape tomatoes
- 2 cucumbers peeled and diced
- 1/2 red onion
- 1 tsp sugar
- salt and pepper to taste
To make the pork chops:
- 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.
To make yogurt dill sauce:
- Combine 1 tbsp red wine vinegar, 1 tsp olive oil, yogurt, dill, and 1/2 cup diced cucumber.
- Mix well.
- Cover and chill.
To make tomato and cucumber salad:
- Combine tomatoes, remaining diced cucumbers, red onion, remaining 2 tbsp red wine vinegar, and sugar.
- Season with salt and pepper. Set aside.
To cook the pork chops:
- 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 topped with yogurt sauce, aside tomato and cucumber salad.