Ingredient: diced red onion

Greek-Style Pork Chops

How To Prepare
1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, rice milk, and 1 tablespoon dill, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with Greek Seasoning. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons rice milk mixture

Cube Steak Milanese

How To Prepare
Combine tomatoes and onion in a large bowl.
2.
Whisk egg white in a shallow dish. Combine potato flour, salt-free seasoning, and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon pepper. Dip each piece into the egg white, allowing excess to drip off into the dish, then dip in the potato flour mixture and turn to coat.
3.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
4.
Add remaining 1/4 teaspoon pepper to the tomato mixture, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.