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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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!