A Taste of Greece: Greek-Style Pork Chops with Tzatziki and Cucumber Salad

Last summer, I found myself wandering the charming streets of Santorini, enticed by the aroma of local spices and fresh ingredients wafting through the air. It was there, in a tiny, family-owned taverna, that I first experienced the dish that would inspire tonight’s dinner: Greek-Style Pork Chops with Tzatziki and Cucumber Salad. It’s amazing how food not only nourishes the body but also captures memories in its flavors—this recipe brings a slice of Greek sunshine right to your dinner table.

Whether you’re a novice in the kitchen or an experienced home cook, this dish is delightfully straightforward yet undeniably impressive. Let me walk you through creating this vibrant meal that is perfect for lively family dinners or a quiet evening enjoying the sunset from your back patio.

The Ingredients List

The magic of this dish lies in its simplicity and the fresh, vibrant flavors of its ingredients. Here’s what you’ll need to transport your kitchen to the Greek isles:

  • For the Pork Chops:
    • 4 bone-in pork chops, about 1-inch thick
    • 2 cloves of garlic, minced
    • 1 lemon, juiced and zested
    • 2 tablespoons of olive oil
    • 1 teaspoon of dried oregano
    • Salt and black pepper to taste
  • For the Tzatziki:
    • 1 cup of Greek yogurt
    • 1 cucumber, grated and excess water squeezed out
    • 2 cloves of garlic, minced
    • 1 tablespoon of olive oil
    • 1 tablespoon of fresh dill, chopped
    • 1/2 lemon, juiced
    • Salt to taste
  • For the Cucumber Salad:
    • 1 large cucumber, thinly sliced
    • 1/4 red onion, thinly sliced
    • 10 cherry tomatoes, halved
    • 1/4 cup of pitted Kalamata olives
    • 1/2 lemon, juiced
    • 2 tablespoons of olive oil
    • Salt and black pepper to taste
    • A handful of fresh mint, chopped

Step-by-Step Instructions

Now, let’s put these wonderful ingredients together:

1. Marinate the Pork Chops

In a large bowl, combine the garlic, lemon juice and zest, olive oil, oregano, salt, and black pepper. Add the pork chops and ensure they are well coated with the marinade. Cover and let them marinate in the refrigerator for at least one hour, or overnight for deeper flavor.

2. Prepare the Tzatziki

While the pork chops absorb the flavors, prepare the tzatziki. In a medium bowl, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, and salt. Adjust the flavors as needed. Refrigerate until ready to serve to let the flavors meld.

3. Make the Cucumber Salad

In a large bowl, combine sliced cucumbers, red onion, cherry tomatoes, and Kalamata olives. Toss with lemon juice, olive oil, salt, pepper, and fresh mint. Set aside to let the salad marinate slightly.

4. Cook the Pork Chops

Preheat your grill or skillet over medium-high heat. Remove the pork chops from the marinade, letting excess drip off. Cook the chops for about 4-6 minutes per side, depending on thickness, or until they reach an internal temperature of 145°F (63°C). Let them rest for a few minutes after cooking.

Serving Your Greek Feast

Arrange the grilled pork chops on plates and serve with a generous dollop of tzatziki and a side of the fresh cucumber salad. For an authentic touch, you might add a few slices of warm pita bread and a sprinkling of feta cheese over the salad.

Parting Thoughts

This Greek-Style Pork Chops with Tzatziki and Cucumber Salad recipe isn’t just a meal; it’s a mini vacation on a plate. The perfectly seasoned pork paired with the creamy tzatziki and the crisp, refreshing salad brings the essence of Greek culinary tradition into your home. It’s a testament to how simple ingredients, when used thoughtfully, can create a meal that’s both satisfying and a joy to share. So here’s to good food, great memories, and even better company. Enjoy your culinary journey to Greece, without ever leaving your kitchen!