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Recipe from: chewnibblenosh Image Credit: Christine |
Grilled
Pork Chops with Tomato-Cucumber Relish and Yogurt Dill Sauce
“I love Greek flavors, and this dish kind
of reminded me of a deconstructed pork souvlaki sandwich. It’s fresh and
light, and just writing about it is making me wish I had everything on hand to
make it for dinner tonight.” Christine
Ingredients:
2 Tbsp. red
wine vinegar, divided
1 tsp. dried
oregano
2 tsp. olive
oil, divided
2 garlic
cloves, minced
4 (4 oz.)
boneless, center-cut pork loin chops
¾ cup
fat-free plain Greek yogurt
1 Tbsp.
chopped fresh dill
½ tsp. salt,
divided
1½ cup diced
tomatoes
1 cup diced,
seeded cucumber
½ cup diced
red onion
2 whole wheat
pita rounds
Olive oil for
brushing
Oregano
Salt
Instructions:
For
the Marinade:
In a large
zip-top bag, combine 1 Tablespoon of the red wine vinegar, 1 teaspoon of the
olive
oil, and the minced garlic.
Add the pork
chops to the bag, seal it tightly, pushing out all of the air, and then rub the
pork
around to make sure that each chop is coated with the mixture evenly.
Allow to
marinate at room temperature, 20-30 minutes, turning the bag over halfway
through.
For
the Sauce and Relish:
In a small
bowl, combine the remaining 1 Tablespoon vinegar, 1 teaspoon olive oil, Greek
yogurt, chopped dill, and ⅛ teaspoon salt. Stir well with a whisk.
Chill until
you’re ready to serve.
In another
small bowl, combine the chopped tomatoes, cucumber, red onion, and ⅛ tsp. salt.
Stir to
combine.
Set aside
until it’s time to eat.
Remove the
pork from the marinade, sprinkle with remaining salt, and grill, over
medium-high
heat, for 4-5 minutes per side, or until the pork is cooked to your
liking.
As the pork
is on the grill, brush the pitas with some olive oil and sprinkle with salt and
oregano.
Bake, in a 350*F
oven for about 5 minutes, until toasted and warm.
Slice into
pieces for serving.
Serve the
grilled pork with the sauce, relish and toasted pita bread.
Serves: 4
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