It's times like this when I am tempted to skip cooking altogether and start ruffling through my stack of takeout menus, imagining all the comforting, yet no-doubt guilt-producing, possibilities inside.
And on a side note, I gotta say that as busy as I am at work, I could be on the verge of a Nobel Prize-winning discovery (Truth: my job is not nearly that cool, nor am I this talented), and I STILL would not be one of those people that "forgets" to eat lunch.
Random, I know, but just putting it out there. There's something a little odd to me about someone that can say "You know, sometimes I just forget to eat!" Really? What other essential activities necessary to sustain life did you "forget" to do today!? Did you ever think about that? I don't trust 'em.
(If I've just offended you because you are, in fact, one of the above-named lunch-forgetters, I apologize! I sometimes forget to feed my cat. Oopsy. I'll trust you if you trust me.)
Point is, I like making sure there's a healthy meal option in my cooking arsenal for those times when I'm super busy and kinda stressed out, but not too busy that I forget to eat or get lazy about making healthy food a priority. And I bet all those Nobel Prize winners stopped toiling away to at least eat some protein and brain-healthy fats on a Tuesday night. They are, afterall, smart.
So, give this one a shot. This is a great option for a fresh and healthy weeknight dinner that takes as much time to make as it takes to cook a pork chop on the grill. I've made this a few times before, and it's a big hit so I stuck it back into the rotation this week.
Whip this up real quick, dazzle your loved ones with your flare for Mediterranean cuisine, and then you can get back to your busy, productive routine!
Greek-Style Pork Chops
adapted from Cooking Light Magazine
Yields 4 servings
2 tbs red wine vinegar, divided
1 tsp dried oregano
2 tsp extra virgin olive oil, divided
2 garlic cloves, minced
4 (4 oz) pork chops, trimmed and without bone
3/4 c plain, fat free Greek yogurt (I like Chobani)
1 tbs fresh dill, chopped
1 1/2 c plum tomatoes, chopped (about 2 medium)
1 c seeded cucumber, chopped
1/2 c red onion, chopped
Pita bread (optional)
Combine 1 tbs of the red wine vinegar, the oregano, 1 tsp of the oil, and garlic in a zip-lock bag. Add the pork and seal, marinating for 20 minutes at room temperature, and turning half-way through. Meanwhile, combine the remaining 1 tbs of vinegar, remaining 1 tsp of oil, dill, and salt/pepper, stirring well with a whisk. Cover and chill.
Then combine the tomatoes, cucumber, and onion. Sprinkle with salt and pepper, and toss to combine.
Heat your grill or a grill pan over medium-high heat, and coat with cooking spray. Remove pork from the bag, discarding marinade, and sprinkle both sides with salt and pepper. Cook the pork approximately 4 minutes per side, or until desired degree of doneness. Once cooked, remove and let stand for a few minutes, so the juices have a chance to redistribute and your pork stays juicy.