In this adaptation of a Cooking Light recipe, boneless pork loin chops marinate with garlic, oregano, red wine vinegar, and olive oil. Seared in a sauté pan, they’re topped with a tangy dill and yogurt sauce and served on a simple cherry tomato and cucumber salad with red onion.
- Yield: 4 servings
- Difficulty: Easy
- Total: 55 mins
- Active: 20 mins
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 4 boneless pork loin chops, about 4 ounces each
- 3/4 cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon kosher salt
- 1 1/2 cups cherry tomatoes, halved or quartered, depending on the size
- 1/2 of a large English cucumber, split lengthwise, seeded, and cut on the diagonal
- 1/2 small red onion, sliced thin
- 1 1/2 tablespoons vegetable oil
- Take a gallon-sized zip-top bag and add 1 tablespoon of the red wine vinegar, the oregano, 1 teaspoon of the olive oil, and the minced garlic. Drop in the pork chops, seal, and toss to distribute the marinade and thoroughly coat the meat. Marinate for 20 minutes at room temperature, flipping the bag after 10 minutes.
- To a small bowl, add the remaining tablespoon of vinegar and teaspoon of oil with the yogurt, dill, and 1/8 teaspoon of the salt. Stir with a whisk to combine. Cover the bowl with plastic wrap and set it in the fridge to chill.
- In a medium bowl, combine the cherry tomatoes, cucumber, and onion. Add 1/8 teaspoon of the salt and stir to combine. Set aside.
- Set a large skillet or sauté pan over medium-high heat. While you wait for the pan to get hot, take the pork from its bag, discard the marinade, and arrange the chops in a single layer on a large plate. Season both sides evenly with the remaining 1/4 teaspoon salt. Add the oil to the pan, swirl to distribute, and add the pork chops. Cook on the first side for 4 minutes, flip, and cook an additional 4 minutes. Remove the pork chops to a warm platter and let them rest for 2 minutes.
- To serve, distribute the tomato-cucumber mixture among 4 plates. Top each plate with a pork chop and about 3 tablespoons of the yogurt dressing, spooned on top of the meat.