Grilled Pork Chops with Herbed Yogurt Marinade
I love to grill thick-cut pork chops. Believe it or not, the idea for this recipe came from a sandwich spread I had made earlier in the week. With some revisions and additional seasonings, it makes a delicious marinade for pork. Roast the garlic up to one day in advance for a quick and easy main dish on a busy weeknight. Make these chops in any amount needed. They can be grilled indoors, outdoors or cooked under the broiler.
- 1 head garlic
- 1/2 cup plain low-fat or nonfat yogurt
- 2 tablespoons olive oil, plus a little more for garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1 teaspoon dried rosemary leaves
- 2 teaspoons fresh lemon juice
- Salt and pepper to taste
- 4 thick-cut bone-in pork loin chops
To roast the garlic, preheat oven to 350° F. Cut off the top of the head to expose the cloves. Place on a piece of foil and drizzle with olive oil. Close tightly and roast until soft and golden, about 50 minutes. When cool enough to handle, squeeze the head and the garlic will come out of the peels.
In a small bowl, mash the roasted garlic into a paste. Add the remaining ingredients and mix well to combine. Place the chops in a shallow dish in one layer. Pour the marinade over the chops and rub into both sides. Let stand about 30 minutes, turning a couple times to ensure an even marinade.
Meanwhile, prepare the grill. Add the chops and grill over medium heat until done, about 8 minutes per side (155° F internal temperature), depending on the grill. Place on platter, tent with foil and let rest for 5 minutes before serving.