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In large self-sealing bag, combine olive oil, lemon juice, rosemary and garlic; add chops, seal bag and refrigerate 4-24 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 12-15 minutes, turning once. Spoon some sauce over grilled chops to serve, and serve remaining sauce on side.
Republished with Permission, National Pork Council
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