GINNY’S 787924, User Manual

RECIPES

13

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Greek Pork Chops

2 Tbsp. apple cider vinegar, 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, wedged

1 lb. (4) boneless, center cut pork chops 

1 medium onion, thinly sliced

¾ cup plain fat free Greek style yogurt

1. To avoid cross contamination, wash hands after touching raw meat.

2. Combine 1 Tbsp. vinegar, 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.

3. In a small bowl, whisk together 1 Tbsp. vinegar, 1 tsp. oil, yogurt, dill and 

    ¼ tsp. salt. Stir in the cucumber and chill in the refrigerator.

4. Heat the skillet to medium/high (3 or 4 on the dial). When hot, cook the 

    pork chops for 4–5 minutes. Flip the pork chops and move them to 1 side 

    of the skillet. Add the tomatoes and onions. Sprinkle all with remaining 

    salt. 

5. Cook the pork another 4–5 minutes. Stir the tomatoes and onions often 

    and remove them from heat when they begin to soften.

6. Serve the pork chops, tomato and onions on the side, all topped with the 

     yogurt sauce. Enjoy!

Serves 4