A quick and easy weeknight meal, these Greek Pork Chops with Cucumber Salad is bright and delicious.
We haven’t quite unpacked as much of the kitchen as I had hoped for this weekend. That’s okay. I have quite a few things I need to work on this weekend. Sadly, S has to work. *shrugs* It is what it is. Not much we can do about that. It’s not easy to get steady, reliable people to do security work. Especially for his company. He’s not happy and is currently looking for a new job. They’re not a people oriented company any more.
Anyway, so I will have plenty of time to unpack and create. I have volunteered to test a recipe for someone writing a cookbook. I’m SO excited about that! Then I’ve also signed up for Get Your Chef On which is ALL about chocolate. I’ve been brainstorming of what I could pair with chocolate besides the obviously sweet pairings. NO I’m not going to share what I’ve come up with! It’s top secret…cause I have that clearance! 😉
I’ve also signed up for the Spiked Recipe Challenge. TEQUILA! Um…yeah. I don’t usually drink that except in ritas and well, I’m NOT going to do the typical tequila lime anything. I’m trying to think WAY outside the box on this one. Something just not that I have found or a flavor combo I’ve tasted before.
Um…what else… I’ve signed up for the Secret Recipe Club. I may have bitten off more than I can chew. I also think I’ve signed up for the Foodie Penpals, too. This time, no Bogota food finds. It will all have to be local goods. Should be interesting.
Um…I don’t know how y’all are, but when I’m sitting in traffic I CAN.NOT.STAND to see people texting or looking at their phone while they’re driving. The other day, I saw two OBVIOUSLY people NOT paying attention to driving and just started to count. Granted, a good part of the commute home we were whizzing by many drivers as were in the HOV lanes, but in that 20 or so minutes that we sat in traffic and I could see what people were doing, I counted 30. THIRTY people using their phone.
Why must we all be so connected all the time. ALL the time. Even when we’re putting other people’s lives at risk, we are still feeling justified in being plugged in. A few of these people were truly blatant with not watching the road; head down and weaving slightly. Today, I saw man actually reading a book. Like, a real book while driving.
Why can’t we pay attention to the task at hand and drive? It’s not just our lives that we’re putting at risk, but everyone else on the road. I just seriously want to smack these people. It can’t wait until you get home? You can’t pull over? It’s THAT important you risk other’s lives? Just PUT THE PHONE DOWN!! Seriously!!
*sigh* Rant over.
I intended on getting some feta for this Greek Pork Chops with Cucumber Salad, but didn’t. It was planned around a box of Israeli couscous my father gave us. He’s doing the no carb thing again for this diabetes. So, he’s got tons of beans, pasta, rice, etc that he’s going to give us. When we have pantry space that is. When we picked up the girl on Sunday, he gave us a few items. When I saw the couscous I thought Greek chops!
It made it really easy when I found the Greek seasoning from Penzeys in our unpacking. If you haven’t been to their website. Go. Now. Well, after you read this, but you know what I mean. I was told about Penseys when I was on chubby chat for Weight Watchers. WOW. That opened my eyes.
The Foxpoint? A-mazing! The Apple Pie Spice is fabulous in oatmeal. Chicago Steak Seasoning is yummy! We’ve used the Breakfast Sausage seasoning for home made turkey sausage. I could go on andon and eventually list ways I’ve used a crapton of their spices. But I won’t.
Greek seasoning is mainly oregano with hints of lemon and garlic. It was the perfect rub for these Greek Pork Chops with Cucumber Salad.
Rub pork chops with Greek seasoning and garlic salt.
Heat a pan coating with cooking spray over medium-high heat. Add 2 teaspoons of canola oil and swirl to coat. Add chops and cook 4 minutes on each side or until cooked through.
While the chops are cooking, combine 2 cups of sliced cucumber with 2 cups of thinly sliced red onion in a medium mixing bowl. Add 2 teaspoons of Greek seasoning, 1/4 cup of red wine vinegar, and 1 teaspoons extra virgin olive oil. Stir to combine.
It was definitely a quick, easy, and tasty dinner for a weeknight. The couscous took the longest at 10 minutes after the water boiled.
Serve the chops with the cucumber salad and couscous.
- 16 ounces lean, boneless pork chops
- 2 tablespoons Penzeys Greek Seasoning
- 2 teaspoon garlic salt
- cooking spray
- 2 teaspoon canola oil
- 2 cups cucumber, sliced
- 2 cups red onion, thinly sliced
- 2 tablespoons Penzey's Greek Seasoning
- 1 teaspoon garlic salt
- 1/4 cup red wine vinegar
- 1 teaspoon extra virgin olive oil
- Rub pork chops with Greek seasoning and garlic salt.
- Heat a pan coating with cooking spray over medium-high heat. Add 2 teaspoons of canola oil and swirl to coat.
- Add chops and cook 4 minutes on each side or until cooked through.
- While the chops are cooking, combine 2 cups of sliced cucumber with 2 cups of thinly sliced red onion in a medium mixing bowl.
- Add 2 teaspoons of Greek seasoning, 1/4 cup of red wine vinegar, and 1 teaspoon extra virgin olive oil. Stir to combine.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 352 Total Fat 18g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 12g Cholesterol 85mg Sodium 5851mg Carbohydrates 16g Net Carbohydrates 0g Fiber 3g Sugar 6g Sugar Alcohols 0g Protein 33g