- 4
Ingredients
- 1/4 cup plus 1 tablespoon red wine vinegar
- 2 tablespoons fresh marjoram or oregano, roughly chopped, divided
- 1 1/2 teaspoon fine sea salt, divided
- 1 teaspoon ground black pepper, divided
- 4 cloves garlic, smashed
- 4 (4- to 6-ounce) boneless pork loin chops
- 4 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 cup finely chopped fresh chives
Preparation
Step 1
In a wide, shallow dish, whisk together 1/4 cup of the vinegar, 1 tablespoon of the marjoram, 1 teaspoon of the salt, 1/2 teaspoon of the pepper and garlic. Add pork and gently massage to fully coat with marinade. Cover and refrigerate about 1 hour.
In a medium bowl, combine tomatoes, cucumber, remaining 1 tablespoon vinegar, remaining 1 tablespoon marjoram and remaining 1/2 teaspoon salt. Set aside.
Prepare a grill for medium-high heat cooking. Remove pork from marinade and pat dry; discard marinade. Grill, covered, 4 minutes per side until pork reaches an internal temperature of 145°F. Remove from the grill and allow to rest for about 5 minutes before serving. Add chives to salad and toss to combine. Serve alongside grilled pork.
Nutritional Info:
Per Serving: Serving size: 1 pork chop plus salad, 230 calories (70 from fat), 8g total fat, 3g saturated fat, 85mg cholesterol, 430mg sodium, 6g carbohydrates, (2 g dietary fiber, 3g sugar), 32g protein.