Ready in 45 minutes
Grilled pork chops bathe in a Mediterranean marinade are served with a refreshing cucumber-and-yogurt raita.
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