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greek pork chops with tomato and cucumber salad
Servings:
4
servings
Author:
Taylor Ellingson
Ingredients
5
tablespoon
red wine vinegar
1
teaspoon
dried oregano
3
teaspoon
olive oil
divided
2
cloves
garlic
minced
4
bone-in pork chops
¾
cup
plain Greek yogurt
1 ½
tablespoon
fresh dill
chopped
1 ½
cups
diced grape tomatoes
2
cucumbers
peeled and diced
½
red onion
1
teaspoon
sugar
salt and pepper
to taste
Instructions
To make the pork chops:
Combine 2 tablespoon red wine vinegar, dried oregano, 2 teaspoon 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 tablespoon red wine vinegar, 1 teaspoon olive oil, yogurt, dill, and ½ cup diced cucumber.
Mix well.
Cover and chill.
To make tomato and cucumber salad:
Combine tomatoes, remaining diced cucumbers, red onion, remaining 2 tablespoon 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.
Enjoy!