Much to my delight, I have had some great success putting together healthy meals over the past couple of weeks. I have lost nearly 5 lbs while still enjoying my daily wine consumption. It's been a really great trade-off and has encouraged me to try some new food combinations in the meantime.
Since we all know that I don't really "follow" any recipe, I just use them as guidelines, the following recipe is a Greek pork chop and salad, adapted from Cooking Light magazine.
Greek-Style Pork Chops
2 Tbsp. red wine vinegar, divided
1 tsp. dried oregano
2 tsp. olive oil, divided
2 garlic cloves, mined
4 (4-oz) boneless pork chops (I used bone in, some you can use either)
3/4 c. plain fat-free Greek-style yogurt
1/4 c. reduced fat sour cream
1 1/2 Tbsp. fresh dill - chopped
- Combine 1 Tbsp. red wine vinegar, oregano, 1 tsp. olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20-minutes at room temperature, turner after 10 minutes. Combine remaining 1 Tbsp. vinegar, remaining tsp. of olive oil, yogurt, sour cream, dill and 1/8 tsp. of salt in a small bowl. Stir together with a whisk, cover and chill.
- Heat a grill pan (or non-stick skillet) over med-high heat. Coat pan with non-stick cooking spray, remove pork from the bag. Sprinkle both sides of pork with salt and pepper. Add pork to pan, and cook for 3-4 mins./side or until desired degree of doneness. Remove pork from the pan and let stand for 2 minutes. Serve with Cucumber Greek Salad (recipe below) and top with dill yogurt mixture.
1 1/2 c. diced tomatoes
1 c. diced seeded cucumber
1/2 c. finely diced red onion
1/2 c. feta cheese
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
salt
pepper
- Combine all ingredients in a small bowl. Toss and chill until ready to eat.
Ahhh...food therapy complete....
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