Greek-Style Pork Chops

So I prepped this waiting for D to come home. EASY! D made it when he got home. FAST!
They were really good. We each had some Flat-Out Bread to go with it.

Very good on a hot day.

Greek-Style Pork Chops

Cut two pita rounds in half, and cut each half into quarters and toast. Serve the pita wedges with the pork chops.

Yield: 4 servings

Cost per Serving: $2.46

2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
4 (4-ounce) boneless center-cut loin pork chops
3/4 cup plain fat-free Greek-style yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided
1 1/2 cups diced plum tomatoes (about 2 medium)
1 cup diced seeded cucumber
1/2 cup diced red onion
Cooking spray

1. 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 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.

2. 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 remaining 1/4 teaspoon 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 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

CALORIES 233 ; FAT 9.3g (sat 2.8g,mono 4.8g,poly 0.8g); CHOLESTEROL 70mg; CALCIUM 74mg; CARBOHYDRATE 5.7g; SODIUM 361mg; PROTEIN 30.1g; FIBER 1g; IRON 1.2mg

Cooking Light, JULY 2010