My infatuation with the Greek theme continues with this dinner I will highlight today. This dinner was highlighted by the fresh veggies that Shells has brought home from the farmer's market. Asparagus, purple eggplant, yellow squash and zucchini made up the base for this plate which was topped off with a pork chop.
For the pork I used a dry rub of greek seasoning on the chop and then sliced each one open towards the bone. I stuffed the chops with some slices of Halloumi and then grilled them over medium-high heat until they were cooked through. I topped them with a bit of Tzatziki sauce, try it and enjoy!
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