Yogurt-Marinated Pork Chops
featuring DHC Núñez de Prado Extra Virgin Olive Oil
Tangy yogurt tenderizes meaty pork chops and complements the tantalizing flavors of Mediterranean Herb & Spice Medley for standout summer grilling.
INGREDIENTS (serves 4)
4 pork chops, each 1⁄2-inch thick
2 tablespoons spice rub, divided
1 cup Greek or plain yogurt
2 tablespoons honey
1 lemon, juice and zest
2 tablespoons DHC’s Núñez de Prado
Extra Virgin Olive Oil
Rub the pork chops with 1 tablespoon of spice rub and set aside.
In a medium-sized nonmetallic bowl, combine the yogurt, honey and remaining tablespoon of spice rub. Zest the lemon, grating its rind directly into the bowl, then slice the lemon in half to squeeze all of its juice into the bowl. Transfer the mixture to a container with a lid or a plastic bag. Next, submerge the pork chops
in the marinade, sealing and refrigerating for 4 hours to overnight.
Remove the pork chop container from the refrigerator 1 hour before cooking, and bring to room temperature. Remove the chops from the marinade and pat dry. Brush with the olive oil and grill for 2-1⁄2 minutes per side or until the internal temperature is 140 degrees.
Let chops rest for 5 minutes before serving.