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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 141mg||43 %|
|Sodium 299.8mg||10 %|
|Potassium 940mg||25 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 8.7g|
|Protein 45g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
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