2 Tbsp extra virgin olive oil
2 Tbsp minced fresh marjoram or oregano
¼ tsp salt, or to taste
¼ tsp freshly ground pepper
2 boneless pork loin chops (8 ounce), trimmed of fat
3 Tbsp red wine vinegar
6 small red potatoes, halved
1 small red bell pepper, cut into 2-inch chunks
1 red onion, cut into 1 1/2-inch chunks
¼ cup crumbled feta cheese
6 green olives, pitted and chopped
1. Preheat grill to high.
2. Combine garlic, oil, marjoram (or oregano), salt and pepper in a medium bowl. Rub 1 teaspoon of the mixture into both sides of pork. Transfer 1 tablespoon of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper and onion to the medium bowl; toss to coat.
3. Oil the grill rack (see Tip). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total.
4. Add the grilled vegetables to the bowl with the reserved dressing along with feta and olives; toss to coat. Serve the pork with the salad.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 461
- Calories from fat 225
- Total Fat 25gm 38%
- Sodium 580mg 24%
- Total Carbohydrates 31gm 10%
- Fiber 4gm 16%
- Protein 27gm
- Cholesterol 79mg 26%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.