Rosemary Lemon Pork Chops with Yogurt Feta Sauce

Rosemary Lemon Pork Chops with Yogurt Feta Sauce

Prep + Cook = 30 minutes
4 servings

These grilled chops have a nice and light Greek flavor that we really enjoy.  Scramble recipe tester Bobbi Woods said, “It was a thumbs up all around the table! My 14 year old son AND my 5 year old daughter both ate everything on their plate and even loved the yogurt sauce!”  Serve it with baked potato chips and steamed green beans. 

1 ½ lbs. boneless pork chops
1 ¼ lemons, divided
2 Tbsp. olive oil
1 tsp. fresh or dried rosemary
1 tsp. minced garlic (about 2 cloves)
½ tsp. kosher salt
1 cup plain nonfat Greek yogurt
½ cup crumbled feta cheese
1 – 2 tsp. fresh oregano or 3/4 tsp. dried
¼ tsp. black pepper

Put the pork chops in a large flat dish with sides.  Whisk together the juice of one lemon, the olive oil, rosemary, garlic, and kosher salt.  Pour the mixture evenly over the meat, and turn it to coat both sides.  (Start the potato chips now, if you are serving them.)

Meanwhile, heat the grill to medium-high heat.  In a medium serving bowl, combine the yogurt, feta cheese, 1 Tbsp. lemon juice, the oregano, and the pepper.  Set it aside.  (Meanwhile, start the green beans.) 

When the grill is hot, cook the pork for 2 – 4 minutes per side, depending on the thickness, until it is just cooked through.  Remove it to a serving plate, and serve it immediately with the yogurt sauce. 

Scramble Flavor Booster:  Add the zest of one lemon to the marinade. 

Side Dish suggestion:  To make baked potato chips, preheat the oven to 400 degrees.  Thinly slice 2 russet potatoes and toss the slices in a bowl with 1 Tbsp. olive oil and 1/4 – 1/2 tsp. kosher salt (add 1/2 tsp. rosemary, oregano, or other dried herbs, if desired).  Lay the slices in a single layer on a baking sheet coated with nonstick cooking spray, and spray the tops of the potatoes with the spray, too.  Bake them for about 20 minutes until they are lightly browned and crispy, flipping them once.  Serve them with ketchup, if desired.

Side Dish suggestion:  Trim and steam 1 lb. of green beans for 8 – 10 minutes to desired tenderness.  Drain and serve them plain or seasoned with salt and pepper or drizzled with fresh lemon juice.