Grecian Goddess Grilled Chops
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 MIn.
Cook Time: 12 Min.
Marinate: 4 Hrs.
Prep Time: 10 MIn.
Cook Time: 12 Min.
Marinate: 4 Hrs.
What you need:
* 4 boneless center pork chops, 1 1/2-in. thick
* 4 Tbsp. lemon juice
* 4 Tbsp. olive oil
* 1 tsp. dried rosemary, crumbled
* 2 garlic cloves, crushed
* 1 c. lowfat plain yogurt
* 1/2 tsp. dried oregano
* 1/4 tsp. garlic salt
* 1/4 tsp. coarsely ground black pepper
* 1/2 thinly sliced cucumber
* 2 Tbsp. sliced green onions
* 4 Tbsp. lemon juice
* 4 Tbsp. olive oil
* 1 tsp. dried rosemary, crumbled
* 2 garlic cloves, crushed
* 1 c. lowfat plain yogurt
* 1/2 tsp. dried oregano
* 1/4 tsp. garlic salt
* 1/4 tsp. coarsely ground black pepper
* 1/2 thinly sliced cucumber
* 2 Tbsp. sliced green onions
What to do:
1. In large self-sealing bag, combine olive oil, lemon juice, rosemary and garlic; add chops, seal bag and refrigerate 4-24 hrs.
2. Meanwhile, in small bowl, stir together yogurt, oregano, garlic salt, pepper, cucumber and onion; cover and refrigerate to let flavors blend.
3. Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding remaining marinade, and grill chops for 12-16 min., turning once until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side.
* Serving suggestion: Grilled pork chops bathed in a Mediterranean marinade are served with a refreshing cucumber-and-yogurt raita. Add crusty bread, couscous, and asparagus spears for a complete dinner.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Meanwhile, in small bowl, stir together yogurt, oregano, garlic salt, pepper, cucumber and onion; cover and refrigerate to let flavors blend.
3. Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding remaining marinade, and grill chops for 12-16 min., turning once until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side.
* Serving suggestion: Grilled pork chops bathed in a Mediterranean marinade are served with a refreshing cucumber-and-yogurt raita. Add crusty bread, couscous, and asparagus spears for a complete dinner.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Pinot Grigio, Sauvignon Blanc, White Table Wine
Nutritional information:
Calories: 430; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 115mg; Total Carbs: 7g; Protein: 42g; Sodium: 240mg;