Name: Pan-Fried Pork Chops with Yogurt Sauce & Tomato-Cucumber Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 English cucumbers; 3 cloves garlic; 3 small pkgs grape tomatoes; ¾ cup plain Greek yogurt; 6 pork chops, boneless; black pepper; dill, dried; extra virgin olive oil; oregano, dried; red wine vinegar; salt; virgin coconut oil

Pan-Fried Pork Chops with Yogurt Sauce & Tomato-Cucumber SaladPan-Fried Pork Chops with Yogurt Sauce & Tomato-Cucumber Salad — a 25-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 English cucumbers

3 cloves garlic

3 small pkgs grape tomatoes

¾ cup plain Greek yogurt

6 pork chops, boneless

black pepper

dill, dried

extra virgin olive oil

oregano, dried

red wine vinegar

salt

virgin coconut oil

Instructions

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

Heat a skillet over medium-high heat.

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

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.

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

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

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!

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