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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.

Rosemary Lemon Pork Chops

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

Yogurt Feta Sauce

1 c. plain Greek yogurt
1/2 c. crumbled feta cheese
2 tsp. fresh oregano
1/4 tsp. ground black pepper
In a medium bowl, mix the ingredients for the sauce.  
This Yogurt Feta sauce would also make a great pita spread, Gyro sauce or veggie dip.
This recipe was borrowed and slightly modified from Six O’Clock Scramble.
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