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


  • 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


  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.


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 539 Total Fat 34g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 21g Cholesterol 147mg Sodium 634mg Carbohydrates 5g Net Carbohydrates 0g Fiber 1g Sugar 3g Sugar Alcohols 0g Protein 54g

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