She Strengthens

Savor the Flavor: Garlic and Dill Crusted Pork Chops

Get ready to indulge in a culinary delight that will tantalize your taste buds! This mouth-watering recipe features tender pork loin chops marinated in a rich blend of garlic, oregano, red wine vinegar, and olive oil. The pièce de résistance is the tangy dill and yogurt sauce that adds a refreshing twist to this dish.

Marinade Magic

To start, combine 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, 1 teaspoon of olive oil, and 2 minced garlic cloves in a gallon-sized zip-top bag. Add 4 boneless pork loin chops, seal the bag, and toss to coat the meat evenly. Let it marinate for 20 minutes at room temperature, flipping the bag halfway through.

Fresh Fusion

Meanwhile, prepare the dill and yogurt sauce by whisking together 1 tablespoon of red wine vinegar, 1 teaspoon of olive oil, 3/4 cup of plain Greek yogurt, 1 tablespoon of chopped fresh dill, and 1/8 teaspoon of kosher salt in a small bowl. Cover and refrigerate until ready to serve.

Vibrant Salad

In a medium bowl, combine 1 1/2 cups of halved or quartered cherry tomatoes, 1/2 of a large English cucumber (split lengthwise, seeded, and cut on the diagonal), and 1/2 small red onion (sliced thin). Add 1/8 teaspoon of kosher salt and stir to combine. Set aside until ready to assemble the dish.

Searing Perfection

Heat a large skillet or sauté pan over medium-high heat. Remove the pork chops from the marinade, discarding the excess liquid. Season both sides evenly with the remaining 1/4 teaspoon of kosher salt. Add 1 1/2 tablespoons of vegetable oil to the pan, swirl to distribute, and add the pork chops. Cook for 4 minutes on each side, then let them rest for 2 minutes.

Assembly and Serve

To serve, distribute the tomato-cucumber mixture among 4 plates. Top each plate with a pork chop and spoon about 3 tablespoons of the yogurt dressing over the meat. Enjoy the harmonious blend of flavors and textures in this delectable dish!