Grilled pork chops bathe in a Mediterranean marinade are served with a refreshing cucumber-and-yogurt raita. Add crusty bread, couscous and asparagus spears for a complete dinner.

Grecian Grilled Chops

4 boneless center pork loin chops, 1 1/2-inch thick
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried rosemary, crumbled
2 garlic cloves, crushed
1 cup plain low fat yogurt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon coarsely ground black pepper
1/2 thinly sliced cucumber
2 tablespoon sliced green onion

1. In large self-sealing bag, combine olive oil, lemon juice, rosemary and garlic; add chops, seal bag and refrigerate 4 to 24 hours.
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.
4. Remove chops from marinade, discarding remaining marinade, and grill chops for 12 to 15 minutes, turning once.
5. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side.

Serves 4.

Nutrition Facts: Calories 430 calories Protein 42 grams Fat 25 grams Sodium 240 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 7 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.