Print Recipe

greek pork chops with tomato and cucumber salad

Servings: 4 servings


  • 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.
  • Enjoy!