Greek Style Pork Chops

NiciS72

Made these last night and they were AWESOME! The leftovers for lunch were just as good!

http://www.myrecipes.com/recipe/greek-style-pork-chops-10000001995681/

Nutritional Information
Amount per serving

Calories: 233
Fat: 9.3g
Saturated fat: 2.8g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 0.8g
Protein: 30.1g
Carbohydrate: 5.7g
Fiber: 1g
Cholesterol: 70mg
Iron: 1.2mg
Sodium: 361mg
Calcium: 74mg

Ingredients

2 tablespoons red wine vinegar, divided $
1 teaspoon dried oregano
2 teaspoons olive oil, divided $
2 garlic cloves, minced
4 (4-ounce) boneless center-cut loin pork chops $
3/4 cup plain fat-free Greek-style yogurt $
1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided $
1 1/2 cups diced plum tomatoes (about 2 medium) $
1 cup diced seeded cucumber $
1/2 cup diced red onion $
Cooking spray $

Preparation

1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

David Bonom, Cooking Light
JULY 2010

tigerblue

sounds yummy!