RECIPES
13
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Greek Pork Chops
2 Tbsp. lemon juice, divided
1 tsp. dried dill weed
2 tsp. olive oil, divided
½ tsp. kosher salt, divided
1 tsp. dried oregano
1 cucumber, seeded and diced
1 tsp. garlic, minced
2 medium tomatoes, cut into wedges
1 lb. (4) boneless pork chops
1 medium onion, thinly sliced
¾ cup plain Greek yogurt
1. Combine 1 Tbsp. juice, 1 tsp. oil, oregano and garlic to form a paste. Use
a pastry brush to apply to both sides of the pork chops, and set aside for
15–20 minutes at room temperature.
2. In a small bowl, whisk together 1 Tbsp. juice, 1 tsp. oil, yogurt, dill and ¼
tsp. salt. Stir in the cucumber and chill in the refrigerator.
3. Preheat the grill plate to medium/high heat. When hot, place the pork
chops on the grill and cook for 4–5 minutes. Flip the pork chops, and add
the tomatoes and onion on the side of the grill. Sprinkle all with remaining
salt. Cook the pork another 4–5 minutes. Stir the tomatoes and onions
often and remove from heat when they begin to soften.
4. Serve the pork chops, tomato and onions on the side, all topped with the
yogurt sauce. Enjoy!
Serves 4