These pork chops are flavorful and juicy.  They are served with a Yogurt Feta sauce, which gave them a really nice tang.  

Rather than using boneless pork chops, which were more expensive, I bought a pork loin and cut it into chops.  It made enough food for 2 nights.

The original recipe recommended grilling the pork chops, but we were out of propane so I broiled mine instead.  The baby artichokes were boiled, tossed in garlic, salt and olive oil and broiled.

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Rosemary Lemon Pork Chops

Rosemary Lemon Pork Chops

Yield: 4 pork chops
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Ingredients

  • 1 1/2 lbs. boneless pork chops (or pork loin)
  • 4 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 tsp. fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt

Yogurt Feta Sauce

  • 1 c. plain Greek yogurt
  • 1/2 c. crumbled feta cheese
  • 2 tsp. fresh oregano
  • 1/4 tsp. ground black pepper

Instructions

  1. Heat the grill to medium-high heat (or preheat broiler).  
  2. Lay pork chops in the bottom of a large flat dish with sides.  
  3. In a small bowl, whisk together lemon juice, olive oil, rosemary, garlic and salt. Pour over pork chops.  
  4. Turn pork chops over until well coated.
  5. In a medium bowl, mix the ingredients for the sauce.  
  6. When the grill is hot, cook pork for 2 - 4 minutes per side, depending on thickness, until just cooked through.  
  7. Remove from heat.  
  8. Serve immediately with Yogurt Feta sauce.

Notes

This Yogurt Feta sauce would also make a great pita spread, Gyro sauce or veggie dip.

Nutrition Information
Yield 4 Serving Size 6 oz
Amount Per Serving Calories 539Total Fat 34gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 147mgSodium 634mgCarbohydrates 5gFiber 1gSugar 3gProtein 54g

This recipe was borrowed and slightly modified from Six O’Clock Scramble.

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