A Squared: What's For Dinner Wednesday: Greek Grilled Porkchops

Wednesday, May 2, 2012

What's For Dinner Wednesday: Greek Grilled Porkchops

 I'm a little late on the What's For Dinner Wednesday post tonight.  It's been gloomy and rainy for the past few days in Chicago and an especially long week for both of us so far-- I've been preparing for my first in person client presentation today (it was good, but scary) and Alex is recovering from a bout with food poisoning (just scary).  When we got home from work tonight it was warm and the sun was shining so we seized the opportunity to relax with a drink on the deck for a while.

The weather was also ideal for grilling and, although the recipe below uses a grill pan, we went ahead and cooked the chops on our grill and they were great.  Tonight's dinner is a really budget and health-friendly one.  My favorite kind!  It's from Cooking Light Magazine, which is one of my favorite recipe sources and they estimate that this meal only costs $2.46 per person to make.  I toasted some pita bread and cut them into quarters to serve along with it.



Greek-Style Porkchops


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 

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.

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.


Recipe courtesy of David Bonom, Cooking Light.

2 comments:

  1. I used your site for recos and had this for dinner last night. Loved it...thanks Anne!

    ReplyDelete
  2. Thanks for letting me know, Christi! Always fun to see a familiar name here!

    ReplyDelete

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