Oven-Baked Crispy Pork Loin Chops with Cucumber-Dill Yogurt

KetoHigh ProteinLow Carb

A 525-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (4oz/112g each) bone-in pork loin chops
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1/2 cup full-fat Greek yogurt (plain)
• 1/4 European cucumber, grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1/2 tbsp fresh mint, chopped (optional)
• 1 tsp lemon juice
• Pinch of salt

Instructions

1. Prep: Preheat oven to 400°F (200°C). Pat pork chops dry with paper towels. In a small bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the pork chops.
2. Place pork chops on a baking sheet lined with parchment paper.
3. Bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
4. While the pork cooks, prepare the cucumber-dill yogurt. In a small bowl, combine Greek yogurt, grated cucumber, fresh dill, fresh mint (if using), lemon juice, and a pinch of salt. Mix well.
5. Let the pork chops rest for 5 minutes before serving to retain their juices. Serve immediately with the refreshing cucumber-dill yogurt sauce on the side.
6. Top tip: For a richer flavor and extra crispiness, consider reverse searing your pork chops: sear them for 2-3 minutes per side in a hot, oven-safe pan before transferring to the oven.