|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
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
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.
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