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Grilled Greek-Style Pork Chops with Greek Salad

OPA! A Greek-inspired feast is on the menu tonight: spiced pork chops, garlicky croutons, tomato-cucumber salad, olives, feta and cucumber yogurt sauce ! Need we say more?

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Quick Prep BBQ summer-spread
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 340 gr pork chops, boneless
  • 1 tbsp mediterranean spice blend
  • 45 ml yogurt sauce
  • 1 ciabatta roll
  • 0.25 cups feta cheese, crumbled
  • 66 gr mini cucumber
  • 95 gr tomato
  • 1 tbsp red wine vinegar
  • 30 gr mixed olives
  • 56 gr baby spinach
  • 4 tbsp oil*
  • 0.125 tsp salt*
  • 0.013 tsp pepper*
  • 1 garlic, cloves
  • 1 tbsp unsalted butter*
  • 0.25 tsp sugar*
  • 680 gr pork chops, boneless
  • 2 tbsp mediterranean spice blend
  • 90 ml yogurt sauce
  • 2 ciabatta rolls
  • 0.5 cups feta cheese, crumbled
  • 132 gr mini cucumber
  • 190 gr tomato
  • 2 tbsp red wine vinegar
  • 60 gr mixed olives
  • 113 gr baby spinach
  • 8 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 2 garlic, cloves
  • 2 tbsp unsalted butter*
  • 0.5 tsp sugar*

Instructions

  1. Wash and dry all produce.Lightly oil the grill.While you prep, preheat the grill to 500°F over medium-high heat. Cut cucumber into 1/4-inch rounds.Cut tomato into 1/2-inch pieces.Roughly chop olives.Halve ciabatta buns. Peel, then mince or grate garlic. Combine garlic and 1 tbsp (2 tbsp) oil in a small bowl. Brush garlic oil over cut sides of ciabatta buns. Set aside.
  2. Pat pork dry with paper towels. Add pork, 1 tbsp (2 tbsp) oil and Mediterranean Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** Transfer pork to a plate. Cover with foil to keep warm.
  3. When pork chops are almost done, add ciabatta buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
  4. When pork is done and resting, add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Cut or tear ciabatta into 1/2-inch pieces. Add cucumbers, spinach, ciabatta, tomatoes, olives and feta to the bowl with dressing. Toss to combine.
  5. Divide pork and salad between plates. Dollop yogurt sauce over pork.