Greek Pork Chops with Tomato and Cucumber Salad

Name: Greek Pork Chops with Tomato and Cucumber Salad
Prep time: 15 min
Cook time: 12 min
Total time: 90 min
Yield: 4
Cuisine: Greek
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

Recipe GLPR1a18345d49098a

Greek

Main Course

90 min

122 cal

Servings: 4

Grill

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

The pork chops and salad ingredients are all stocked at every major Charlotte chain, with no special trips required. At current Kroger and Walmart pricing, this runs about $4.50 to $5.50 per serving for protein, produce, and yogurt, which is solid for a weeknight meal. The stated 90 minutes is misleading—marinating takes time but involves no active work, and actual hands-on prep and cooking are closer to 30 minutes, making this an honest weeknight option that reheats adequately though the salad is best fresh. The straightforward format and minimal attention required work well for a family, though the yogurt-based sauce won't have the depth of a traditional Greek pan sauce.