Pork is a fantastic source of vitamins, minerals and key nutrients. It’s also a perfect healthy dinner option, especially with a side of fresh Greek salsa.
Prep time: 15 minutes
Cook time: 8 minutes
- 2 tablespoons red wine vinegar, divided
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 1/2 lemon, juiced
- Salt and pepper, to taste
- 4 boneless pork chops, each about 4 ounces
- 1 cup plain fat-free Greek yogurt
- 1 1/2 cups tomato, diced
- 1 cup cucumber, seeded and diced
- 1/2 cup red onion, diced
- 1 tablespoon fresh dill, chopped
- 2 cups cooked quinoa (optional)
Combine 1 tablespoon red wine vinegar, olive oil, onion powder, oregano, thyme, garlic lemon juice, salt and pepper in a plastic storage bag. Seal and combine ingredients in bag with hands. Place pork chops in bag. Reseal and use hands to coat pork chops with marinade. Set aside and let marinate at room temperature for at least 20 minutes.
In a medium bowl, combine yogurt, 1 tablespoon red wine vinegar and 1 teaspoon olive oil. Season with salt and pepper. In a separate large bowl, combine tomatoes, cucumber, red onion and dill. Transfer yogurt mixture to large bowl and stir well. Store in refrigerator until ready to serve.
Heat a large non-stick skillet over medium-high heat. Coat skillet with cooking spray. Remove pork chops from storage bag and place in skillet. Discard marinade. Season pork with salt and pepper. Cook for 8 minutes, flipping pork halfway through cook time. Remove pork from skillet and let stand for 2-3 minutes. Serve with greek salsa and quinoa, if desired.
ORANGE & FIELD TIP: Did you know that Greek yogurt is also a great substitute for sour cream?