Pork Chops with Cucumber Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 3 tablespoons red wine vinegar divided
  • 2 teaspoons dried oregano
  • 2 teaspoons olive oil divided
  • 3 cloves garlic minced
  • 6 4-oz. boneless pork chops
  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons chopped fresh dill
  • sea salt to taste
  • 1 1/2 cups diced plum tomatoes
  • 1 cup diced 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 vinegar and olive oil with the greek yogurt, 1 tablespoon dill, and sea salt to taste, stirring well with a whisk. Cover and chill.
  • Combine tomatoes, cucumber, and red onion. Sprinkle tomato mixture with sea salt to taste; 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 sea 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 tomato mixture on each of plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.
  • Serve immediately.


SERVING SUGGESTION: Baked butternut squash.
GLUTEN FREE: Make sure red wine vinegar is gluten-free.
NUTRITION: 224 Calories; 8g Fat (33.9% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 87mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
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