Greek-Style Pork Chops


I could eat Greek food every day and be a happy camper. I always thought that my favourite food was Italian when I was growing up, but it turns out that I just really like to dip my bread in oil. Greek food has emerged as my favourite over the past year. Kevin and I eat at Papouli’s so much that I am sure the staff must recognize us and our orders. Unfortunately, I do not make Greek food nearly enough. I have made one recipe for chicken gyros last year, and I think that’s about it. I decided it was high time for something else.

I really believe that I would eat just about anything if it has tzatziki sauce on it. The recipe for the yogurt sauce that came with these pork chops had some mixed reviews, so I decided to just make the sauce from the chicken gyros I made ages ago instead. I will include both recipes so that you can decide for yourself. Other than that, I made no changes, and this dish was incredible. I always know that I did a good job when Kevin has a seizure upon his first bite. I LOVE dating someone who loves food as much as I do and who acts like a freak in restaurants when tasting something delicious so I am not alone.

Greek-Style Pork Chops
2 Tbsp red wine vinegar, divided
1 tsp dried oregano
2 tsp olive oil, divided
2 garlic cloves, minced
4 boneless center-cut loin pork chops
3/4 cup plain fat-free Greek-style yogurt
1 Tbsp chopped fresh dill
1/2 tsp salt, divided
1 1/2 cups diced plum tomatoes (I just used whatever tomato was cheapest)
1 cup diced seeded cucumber
1/2 cup diced red onion
Cooking spray

1. Combine 1 Tbsp red wine vinegar, oregano, 1 tsp olive oil, and garlic in a zip-loc plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 times. I never agree with recipes that say to marinate things for such a short amount of time, or for recipes that say to marinate at room temperature for that matter. I marinated the pork for the whole afternoon (about 5 hours) in the fridge, and it was perfect. Combine remaining 1 Tbsp vinegar, 1 tsp oil, yogurt, 1 Tbsp dill, and 1/8 tsp salt, stirring well with a whisk (see alternative sauce recipe below). Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 tsp 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 tsp salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness (I used really thin pork chops that took about a minute and a half per side). 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 Tbsp yogurt mixture (pffffff). I hate it when recipes get so specific about how to plate. I used small pork chops, so this only fed two people, and we just piled on however much we wanted.

Alternative Tzatziki Sauce Recipe
1/4 cup plain yogurt
1/4 cup finely chopped cucumber
2 Tbsp light sour cream
1 tsp minced garlic
1 tsp lemon juice
1/2 tsp dried dill, crumble between the fingers
Salt and pepper, to taste

Stir together in a medium bowl and chill until ready to serve.

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