greek pork chops with tomato and cucumber salad
red wine vinegar
bone-in pork chops
plain Greek yogurt
diced grape tomatoes
peeled and diced
salt and pepper
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.
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.