Serves 4
90 min
Greek Pork Chops with Tomato and Cucumber Salad
Recipe GLPR1a18345d49098a
Herb-marinated pork chops grilled to perfection and served alongside a fresh cucumber and tomato salad with a creamy Greek yogurt dressing. This Mediterranean-inspired dish combines tender, flavorful pork with crisp, cool vegetables for a balanced and satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 tablespoons red wine vinegar
1 teaspoon dried oregano
3 teaspoons olive oil, divided
2 cloves garlic, minced
4 bone-in pork chops
¾ cup plain Greek yogurt
1½ tablespoons fresh dill, chopped
1½ cups diced grape tomatoes
2 cucumbers, peeled and diced
½ red onion, diced
1 teaspoon sugar
salt and pepper, to taste
Directions
In a small bowl, combine 2 tablespoons of the red wine vinegar, dried oregano, 2 teaspoons of the olive oil, and minced garlic. Whisk until well blended to form the marinade.
Place the pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the chops, turning to coat evenly on all sides.
Refrigerate the pork chops in the marinade for at least 1 hour, or preferably overnight, allowing the flavors to fully penetrate the meat.
While the pork chops marinate, prepare the yogurt dressing: in a medium bowl, combine 1 tablespoon of the red wine vinegar, the remaining 1 teaspoon of olive oil, the Greek yogurt, fresh dill, and ½ cup of the diced cucumber. Mix until smooth and well combined.
Cover the yogurt dressing and refrigerate until ready to serve.
In a separate bowl, combine the remaining diced cucumbers, diced grape tomatoes, and diced red onion. Add the remaining 2 tablespoons of red wine vinegar and the sugar. Toss gently to combine.
Season the tomato and cucumber salad with salt and pepper to taste. Set aside until ready to serve.
Preheat your grill to medium-high heat, allowing it to reach the proper temperature for cooking.
Remove the pork chops from the refrigerator and place them on the hot grill. Cook for 4 to 6 minutes on the first side, then flip and cook for an additional 4 to 6 minutes on the second side, until the internal temperature reaches 145°F. Do not overcook.
Transfer the cooked pork chops to a clean plate and let them rest for 2 minutes to redistribute the juices and ensure tender, juicy meat.
Serve each pork chop alongside a generous portion of the tomato and cucumber salad, and drizzle with the creamy yogurt dressing.
