RECIPES
11
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Greek Pork Chops
2 T. apple cider vinegar, divided
1 t. dried dill weed
2 t. olive oil, divided
½ t. kosher salt, divided
1 t. dried oregano
1 cucumber, seeded, diced
1 t. garlic, minced
2 medium tomatoes
1 lb. (4) boneless, center cut pork chops
1 medium onion
¾ c. plain fat free Greek style yogurt
1. Combine 1 T. vinegar, 1 t. 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 T. vinegar, 1 t. oil, yogurt, dill and 1/4 t.
salt. Stir in the cucumber and chill in the refrigerator.
3. Heat the skillet to medium/high heat (3 or 4 on the dial). When the skillet
is hot, place the pork chops on the grill side and cook for 4-5 minutes. Flip
the pork chops. Slice the tomatoes and onion, and add to the griddle side.
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. Plate the pork chops with the tomatoes and onions on the side. Top with
the cucumber yogurt sauce, and serve with toasted pita bread.
Serves 4