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 med. tomatoes, cut into wedges
1 lb. (4) boneless pork chops
1 med. onion, thinly sliced
¾ cup plain Greek-style 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. Heat the grill to medium/high heat (4 on the dial). When hot, place the
pork on the grill and cook for 4–5 minutes.
4. Flip the pork and add the tomatoes and onion to the grill. Sprinkle
all with remaining salt. Stir the tomatoes and onions often and remove
from heat when they begin to char and soften.
5. Cook the pork another 4–5 minutes (internal temperature will reach
160
o
F when done).
6. Serve the pork chops with the tomatoes and onions on the side, all
topped with the yogurt sauce. Enjoy!
Serves 4
