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 Goddess
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
In large self-sealing
bag, combine olive oil, lemon juice, rosemary and garlic; add
chops, seal bag and refrigerate 4 to 24 hours.
Meanwhile, in small bowl,
stir together yogurt, oregano, garlic salt, pepper, cucumber
and onion; cover and refrigerate to let flavors blend.
Prepare medium-hot fire
in kettle-style grill.
Remove chops from marinade,
discarding remaining marinade, and grill chops for 12 to 15 minutes,
turning once.
Spoon some sauce over
grilled chops to serve, and serve remaining sauce on side.
