Pork & Marinade:
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 tsp olive oil
- 2 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- 3 thick-cut boneless pork chops
- Cooking spray
Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.
Dill Yogurt Sauce:
- 1/2 cup of Greek-style plain yogurt
- 1/2 tbsp red wine vinegar
- 1 tsp olive oil
- 1 1/2 tbsp fresh dill weed, chopped
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
Combine all of the ingredients together in a small bowl until mixed thoroughly. Place in the refrigerator until needed.
Cucumber and Tomato Salad:
- 2 tomatoes, diced
- 1 cucumber, seeded and diced
- 1/2 small red onion, diced
- 5-6 kalamata olives, diced
- Sea salt and freshly cracked pepper, to taste
Combine all of the ingredients together and mix well.
Heat a grill pan coated in cooking spray over medium-high heat. Remove pork from marinade and season with sea salt and freshly cracked pepper, to taste.
Add pork to pan, and cook for 4-5 minutes on each side or until the desired degree of doneness. Remove pork from the pan and let it rest for 2-3 minutes.
Place some tomato mixture on a plate, and top with the pork slices and a bit of dill yogurt sauce. Serve immediately. Enjoy.