Pork Chops with Wedge Salad
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 40 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 139 milligrams
- Sodium
- 795 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1 grams
- Protein
- 52 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 40 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 139 milligrams
- Sodium
- 795 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1 grams
- Protein
- 52 grams
- Sugar
- 7 grams
Ingredients
4 bone-in pork chops (about 3/4 inch thick; 8 ounces each)
Kosher salt and freshly ground pepper
Juice of 1 lemon
3 cloves garlic, grated
1 1/2 teaspoons dried oregano
1/4 cup extra-virgin olive oil
1 1/2 cups plain low-fat Greek yogurt
1 tablespoon red wine vinegar
4 ounces crumbled feta cheese (about 2/3 cup)
3 scallions, thinly sliced (white and dark green parts separated)
1/4 cup chopped fresh dill
1 small head iceberg lettuce, trimmed and cut into quarters
Directions
- Season the pork with salt and pepper. Stir together the lemon juice, 2 grated garlic cloves, the oregano and 3 tablespoons olive oil in a small bowl. Remove 1 tablespoon of the mixture and set aside for topping; rub the rest all over the pork.
- Make the dressing: Combine the yogurt, vinegar, half of the cheese, the scallion whites, 3 tablespoons dill, remaining 1 grated garlic clove, 3 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until smooth, adding more water 1 teaspoon at a time to loosen if needed. Refrigerate until ready to serve.
- Heat a large nonstick skillet over high heat. Add the remaining 1 tablespoon olive oil. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to plates.
- Divide the lettuce wedges among the plates and season with salt and pepper. Top the pork with the reserved 1 tablespoon lemon juice mixture. Spoon the yogurt dressing all over the lettuce. Sprinkle with the remaining cheese and dill and the scallion greens.
