Chef Tom: Grilled Greek-Style Pork Chops with Tomato-Cucumber Sa - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Grilled Greek-Style Pork Chops with Tomato-Cucumber Salad

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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, about 1/2 pound each
4 Roma tomatoes, diced
1 English cucumber, diced
1/4 cup finely chopped fresh chives

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.