Greek Style Pork Chops
I found this awesome recipe in the latest Cooking Light and I knew I instantly wanted to make it! Add in that pork chops were on sale this week and it was a no brainer. Nick shopped for the ingredients and we luckily had most of everything other than the fresh veggies and chops. You all know I love a pantry recipe!
Because we made this on Sunday, we were able to prep everything up during the day until we were ready to cook. This has made me start thinking that maybe Sundays might start becoming a prep-for-the-week day for us. We’ll see. It sure would help with planning and cooking meals.
I put together the marinade for the chops into two separate baggies. I really wasn’t too specific with the measurements of the red wine vinegar and olive oil. I did put a clove of garlic in each bag though. I added the pork chops and let them marinate until we cooked them. The recipe suggested 20 minutes, but we probably did at least an hour. I quickly made the dill sauce, which was super easy. By combining the leftover vinegar and olive oil with Greek yogurt and dill, it made a topping for the pork chops. We chilled that until it was needed. Nick and I tagged team cutting up the tomatoes, cucumbers and red onion to make the “salsa”. I mixed it all into a small bowl and also threw that in the fridge. Once it was time to grill, Nick threw the chops onto our cast iron skillet and cooked them about 6 minutes on the first side and maybe 4-5 more once he flipped them. We topped each pork chop with some of the dill sauce and added the salsa to the side. I also made some brown rice as a side.
This was by far one of the most flavorful dinners we’ve cooked yet! The marinade packed a lot of zing to the pork chops and you could taste the garlic and vinegar, but it wasn’t overpowering either. My favorite bite was one with a piece of pork covered in the creamy dill sauce and a little bit of salsa for the fresh tomato, cucumber and onion. I honestly thought this was better than some of the food we’ve gotten at our local Greek restaurant. This recipe would be great by using chicken, as well. I could also see cutting it up into pieces and putting into a pita with the sauce and “salsa”. It would be awesome!
We apparently like saltier food and with this being a Cooking Light recipe, they may limit the amount of salt, but I found that we had to salt the dill dip and the salsa a bit more than suggested. That could just be our own personal tastes though. Either way, that was the only suggestion I would have to improve the recipe.
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