Fried pork with a wedge of iceberg lettuce

Ingredients:

• 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

Preparation:

1. 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.

2. 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.
   
3. 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.
4. 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.