Categories: Meals

Ingredients

• 4 bone-in pork chops
• Kosher salt and black pepper
• Juice of 1 lemon
• 3 garlic cloves, grated
• 1 1/2 tsp dried oregano
• 1/4 cup olive oil
• 1 1/2 cups plain Greek yogurt
• 1 tbsp. red wine vinegar
• 4 oz. crumbled feta cheese
• 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

1. Season the pork with salt and pepper. Stir together the lemon juice, 2 grated garlic cloves, the oregano and 3 tbsp. olive oil in a small bowl. Remove 1 tbsp. of the mixture and set aside for topping; rub the rest all over the pork.

2. Make the dressing: Combine the yogurt, vinegar, half of the cheese, the scallion whites, 3 tbsp. dill, remaining 1 grated garlic clove, 3 tbsp. water, 1/2 tsp salt and black pepper in a food processor. Puree until smooth, adding more water 1 tsp at a time to loosen if needed. Refrigerate until ready to serve.

3. Heat a large nonstick skillet over high heat. Add the remaining 1 tbsp. olive oil. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to plates.

4. Divide the lettuce wedges among the plates and season with salt and pepper. Top the pork with the reserved 1 tbsp. lemon juice mixture. Spoon the yogurt dressing all over the lettuce. Sprinkle with the remaining cheese and dill and the scallion greens.

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