Summer Pork Loin Chops

Name: Summer Pork Loin Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 people
Ingredients: 3 pork chops; 5 radishes; 2 green onions; 3 tablespoons white wine vinegar; 2 sweet bell peppers; 1 cup snap peas; 1 cup plain greek yogurt; zest of lemon; SEASONING; 2 tablespoons almonds

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 people
Course
Main Course
Cuisine
American

Summer Pork Loin Chops

Iris Warren

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A quick and easy meal especially in the summer when your grill is fired up.

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Ingredients

Servings

3 pork chops boneless, center cut
5 radishes washed and sliced
2 green onions washed and sliced, separating the green from the white
3 tablespoons white wine vinegar
2 sweet bell peppers red, orange and/or yellow, washed, seeded and sliced lengthwise into strips.
1 cup snap peas washed and seam cord removed
1 cup plain greek yogurt
zest of lemon
SEASONING salt, pepper, garlic powder and onion powder
2 tablespoons almonds broken into small pieces

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Instructions

Wash the radishes, remove the ends, cut in half and thinly slice each half. Place in a small bowl with sliced green parts of the green onions and the vinegar. Stir and set aside.
Season the pork with salt, pepper, garlic powder, onion powder, and any other spice you enjoy. While you allow the chops to come to room temperature, preheat the grill. (If you don’t have a grill, you can also cook the chops on the stove in a frying pan with a little bit of olive oil to avoid sticking.)
Grill the pork loin chops until they are cooked through, about 4-5 minutes per side depending on thickness. Remove the chops from the grill and allow to rest for 5 minutes.
While the chops are cooking, prepare the snap peas by washing and removing the tough cord that runs along the seam. Toss into a heated saute pan with a little olive oil and salt and pepper. Cook without stirring for about 2 minutes.
Add the prepared bell pepper strips and the sliced white part of the green onion to the saute pan and stir occasionally until vegetables are cooked but still crisp, about 3 minutes more. Set aside off the heat.
In a small bowl, combine yogurt and lemon zest. Spread the yogurt mixture onto each serving plate.
Slice the pork chops and plate along with the sautéed vegetables. Top with the pickled radish mixture and sprinkle with almond pieces.
Serve and enjoy!