Greek-Style Pork Chops

Busy day.  Not much time for cooking.  You know what that’s like.  I’m pretty proud of the fact that I remembered to take a couple of pork chops out of the freezer this morning so they’d be thawed in time for dinner.  Sadly I made no other plan for them.  Of course by the time I got home and walked the dog I was starving.  No patience for anything long or complicated.  This recipe seemed to fit the bill nicely.  A twenty minute marinade then five minutes on each side.  Heat up some collards from the freezer.  Dinner done.

Greek Pork Chops

This marinade is just oil, vinegar, garlic and herbs and not a lot of any of it.  It would have benefited from a little lemon juice.  Or maybe more than twenty minutes would have made a difference.  In any case I didn’t notice that this marinade added much flavor to the pork chops.    The garlic burned a little bit when I seared the pork so there was a touch of bitterness, but I’m pretty sure that’s not what they were going for.  Still, I started with really good pork chops so I enjoyed them very much.

Kudos to Ault’s Family Farm for the wonderful pork.  Let me stop here for a minute and bid the fondest of farewells to Ault’s Family Farm.  Those of you who shop at the South of the James Farmers’ market in Richmond, VA will know the Aults.  They’re wonderful, friendly people who tried to make a go of it as a small, chemical free, ecologically responsible farm.  I am sad to report that they were unable to make ends meet and have ceased their commercial farming.  I couldn’t have been more surprised to hear the news.  More than once I happily stood in line 15-20 minutes at the market to buy a few pork chops or a Boston butt from the Aults.  And my purchase always came with some lovely conversation and a smile.  So, thank you and best of luck to you Ault family!  I truly hope to see you at the market again.

Back to the recipe.  The recipe also includes a tomato, cucumber and onion salad as a side/garnish and a yogurt sauce.  I did make the yogurt sauce, but skipped the chopped salad in favor of the collards.  Not much to the yogurt sauce:  dill, vinegar, oil, salt and pepper.  make this first so the flavors can blend while you marinate and cook the pork.  It’s yummy on the pork, but would be just as good on veggies, pita, crackers, etc.

In the end I had a lovely dinner.  I could probably have come up with this without a recipe, but on a busy day when reading is easier than thinking this will do just fine.

Good? Yes.
Easy? Definitely.
Good for company? Not so much.
Special shopping? Not at all.

Greek-Style Pork Chops


2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
2 (6-ounce) bone-in center-cut loin pork chops
1/4 cup plain fat-free Greek-style yogurt
1 teaspoon dill
1/4 teaspoon salt, divided


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 1/2 of the salt, stirring well with a whisk. Cover and chill.

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 salt. Add pork to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Serve with yogurt.


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