Fried pork with a wedge of iceberg lettuce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 40 G., saturated fats 14 G., proteins 52 G., carbohydrates 10 G., fiber 1 G., cholesterol 139 mg, sodium 795 mg, sugar 7 G.
Calories 620, total fat 40 G., saturated fats 14 G., proteins 52 G., carbohydrates 10 G., fiber 1 G., cholesterol 139 mg, sodium 795 mg, sugar 7 G.
This dish uses natural bone-in pork loin cutlets. They cook in minutes and always look festive and luxurious. Rub the pork with a mixture of lemon juice, olive oil, garlic, and oregano before pan-frying, and after frying, drizzle with the reserved lemon dressing. Serve the pork with a juicy and crispy quarter of iceberg lettuce, drizzled with a yogurt-and-feta dressing. This salad looks impressive, just like at a restaurant, and you won't have to waste time cutting it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (approximately 2 cm thick; 220 g each)
- Juice of 1 lemon
- 3 cloves garlic, grated
- 1.5 tsp dried oregano
- 1/4 cup extra-virgin olive oil
- 1.5 cups plain low-fat Greek yogurt
- 1 tbsp red wine vinegar
- 110 g crumbled feta (about 2/3 cup)
- 3 green onions, thinly sliced (white parts separated from green parts)
- 1/4 cup chopped fresh dill
- 1 small head iceberg lettuce, cut into 4 pieces
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Recipes with similar ingredients: pork loin, lemon juice, garlic, oregano, yogurt, wine vinegar, feta cheese, green onions, dill, iceberg lettuce
Cooking the dish according to the recipe:
- Season the pork with salt and black pepper. In a small bowl, combine the lemon juice, 2 grated garlic cloves, oregano, and 3 tablespoons olive oil. Set aside 1 tablespoon of the topping mixture; rub the pork with the remaining seasoning mixture.
Prepare the dressing:
In a food processor, combine the yogurt, vinegar, half the cheese, white onion, 3 tablespoons dill, the remaining 1 grated garlic clove, 3 tablespoons water, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Blend until smooth, adding water 1 teaspoon at a time to thin the dressing if needed. Refrigerate until ready to serve.- Heat a large nonstick skillet over high heat. Add the remaining 1 tablespoon olive oil. Add the pork chops and cook until browned and cooked through, 4-5 minutes per side. Transfer to plates.
- Arrange the lettuce wedges among plates and sprinkle with salt and black pepper. Drizzle the pork with the reserved 1 tablespoon of lemon juice mixture. Drizzle the yogurt dressing over the salad. Sprinkle with the remaining cheese, dill, and green onions.
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