Greek-Style Pork Chops or Chicken

I am trying out new recipes to add to our usual meals - this is from Cooking Light, several years ago - it is a pork chop recipe, but I decided to make it with boneless, skinless chicken breasts. I was delicious!

Ingredients:

2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano                

2 teaspoons olive oil, divided

2 garlic cloves, minced

4 (4-ounce) boneless center-cut loin pork chops (or 4 boneless, skinless chicken breasts) 

3/4 cup plain fat-free Greek-style yogurt

1 tablespoon chopped fresh dill (I used dried) 

1/2 teaspoon salt, divided

1 1/2 cups diced plum tomatoes (about 2 medium)

1 cup diced seeded cucumber

1/2 cup diced red onion

Cooking spray

 

Directions:

1.  Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add meat to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.
2.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove meat from bag, and discard marinade. Add meat to pan, and cook for 4 minutes on each side or until no longer pink inside.  Remove from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 chop or breast and about 3 tablespoons yogurt mixture.

Adapted from: Cooking Light