Servings: 4
Prep Time: 10 MIn.
Cook Time: 12 Min.
Marinate: 4 Hrs.

+ 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

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

Pinot Grigio, Sauvignon Blanc, White Table Wine

Calories: 430;   Total Fat: 25g;   Saturated Fat: 6g;   Cholesterol: 115mg;   Total Carbs: 7g;   Protein: 42g;   Sodium: 240mg;