Name: Pork Chops with Wedge Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Ralph Smith

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Pork Chops with Wedge Salad

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