Ingredients

The following ingredients have 4 Servings
  • 1/4 cup plus 1 tablespoon red wine vinegar
  • 2 tablespoons fresh marjoram or oregano, roughly chopped, divided
  • 1 1/2 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 cloves garlic, smashed
  • 4 (4- to 6-ounce) boneless pork loin chops
  • 4 Roma tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup finely chopped fresh chives

Instruction

  • In a wide, shallow dish, whisk together 1/4 cup of the vinegar, 1 tablespoon of the marjoram, 1 teaspoon of the salt, 1/2 teaspoon of the pepper and garlic.
  • Add pork and gently massage to fully coat with marinade. Cover and refrigerate about 1 hour.
  • In a medium bowl, combine tomatoes, cucumber, remaining 1 tablespoon vinegar, remaining 1 tablespoon marjoram and remaining 1/2 teaspoon salt. Set aside.
  • Prepare a grill for medium-high heat cooking.
  • Remove pork from marinade and pat dry; discard marinade.
  • Grill, covered, 4 minutes per side until pork reaches an internal temperature of 145F.
  • Remove from the grill and allow to rest for about 5 minutes before serving.
  • Add chives to salad and toss to combine. Serve alongside grilled pork.