Pan-Fried Pork Chops with Yogurt Sauce & Tomato-Cucumber Salad

Name: Pan-Fried Pork Chops with Yogurt Sauce & Tomato-Cucumber Salad
Ingredients: 1 English cucumber; 1 clove garlic; 1 small pkg grape tomatoes; ¼ cup plain Greek yogurt; 2 pork chops, boneless; black pepper; ½ tsp dill, dried; extra virgin olive oil; ¼ tsp oregano, dried; ½ tbsp red wine vinegar; salt; virgin coconut oil

7 steps

Updated at: Thu, 17 Aug 2023 03:25:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories457.3 kcal (23%)

Total Fat26 g (37%)

Carbs14 g (5%)

Sugars7.2 g (8%)

Protein44.3 g (89%)

Sodium496.6 mg (25%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1english cucumber

1clove garlic

1 pkggrape tomatoes

¼ cupplain greek yogurt

½ tspdill

extra virgin olive oil

¼ tsporegano

dried

½ Tbspred wine vinegar

salt

virgin coconut oil

Instructions

Step 1

In a small bowl, prepare the yogurt sauce by whisking together the yogurt, vinegar, ½ tsp olive oil, dill,⅛ tsp salt, and ⅛ tsp pepper. Place in the fridge to chill.

Step 2

Heat a skillet over medium-high heat.

Step 3

Season both sides of the pork chops with ¼ tsp each salt and pepper.

Step 4

Add oil to the skillet and swirl to coat bottom. Add the pork chops and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate and let them rest for 2-3 minutes.

Step 5

Wash and dry the fresh produce. Halve the cucumber crosswise, then quarter lengthwise and slice crosswise on an angle; transfer to a medium bowl. Halve the tomatoes; add to the bowl.

Step 6

Peel and mince the garlic; add to bowl with salad. Drizzle the salad with 1 tsp olive oil and season with oregano, ⅛ tsp salt, and ⅛ tsp pepper; toss to coat.

Step 7

To serve, arrange the tomato-cucumber salad on a plate and place a pork chops over top. Spoon yogurt sauce on top of the pork or serve on the side and enjoy!