Mediterranean tomato salad
A fresh and flavorful Mediterranean tomato salad serves as a salsa when it tops juicy grilled pork chops for a 30-minute, quick and easy dinner or BBQ meal.
Add dried oregano to your favorite pork dry rub, patting into the meat with a quick rest before grilling to infuse the flavor. Top the pork chops with the tomato salad and add feta cheese or kalamata olives if you’d like.
4 6-ounce boneless pork chops
1 tablespoon canola oil
1-2 tablespoons dry rub pork seasoning
1 teaspoon dried oregano
For the Tomato Salad
1 pound medium size tomatoes cut in half and then quartered (about 3 cups)
1 cup fresh Italian flat leaf parsley leaves roughly chopped
1/3 cup sliced red onion
1/4 cup capers
1 clove garlic pressed or minced
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup feta cheese
Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
Meanwhile, prepare the tomato salad so the flavors can meld while the pork chops cook.
Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.
Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.