Pork chops with wedge salad

Indulge in the savory flavors of pan-seared pork chops accompanied by a crisp wedge salad drizzled with tangy vinaigrette. A culinary delight!

Ingredients:

• 4 bone-in pork chops (about 3/4 inch thick; 230g 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
• 110g 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

Instructions:

1. Season the pork with salt and pepper. Combine lemon juice, 2 grated garlic cloves, oregano, and 3 tablespoons of olive oil in a small bowl. Take out 1 tablespoon of the mixture and keep it aside for later use; spread the remaining mixture all over the pork.
2. Prepare the dressing: Mix yogurt, vinegar, half of the cheese, scallion whites, 3 tablespoons of dill, the remaining 1 grated garlic clove, 3 tablespoons water, 1/2 teaspoon salt, and a little pepper in a food processor. Blend until you get a smooth texture, add more water in small amounts if needed. Chill in the refrigerator until serving time.
3. In a large nonstick skillet over high heat, heat the remaining 1 tablespoon of olive oil. Put the pork chops in and cook them until they are browned and fully cooked, about 4 to 5 minutes on each side. Transfer the pork chops to plates.
4. Place the lettuce wedges on the plates and add salt and pepper to taste. Spread the reserved 1 tablespoon lemon juice mixture over the pork. Drizzle the yogurt dressing over the lettuce. Garnish with the rest of the cheese and dill, along with the scallion greens.

Summary:

• Calories: 2537 kcal
• Fat: 157 g
• Protein: 228 g
• Carbs: 49 g
• Potassium: 3633 mg
• Magnesium: 273 mg