This dinner was super easy to make and had a lot of flavor! I also had leftovers the next day of the tomato mixture so I put that into a whole wheat pita and it was such a delicious lunch.

Ingredients:

• 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 or
• 3/4 cup plain fat-free Greek-style yogurt
• 3 tablespoons chopped fresh dill (I love dill so I used a lot, up to you!)
• 1/2 teaspoon salt, divided
• 1 1/2 cups diced plum tomatoes (about 2 medium)
• 1 cup diced seeded cucumber
• 1/3 cup diced red onion
• Cooking spray

Steps:

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.
2. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine. Add remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring into the vegetables and set aside.
3. Heat a medium sized 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.  Remove pork from pan, and let stand for 2 minutes. Plate with tomato mixture!

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