Total time: 20 minutes plus 2 hours marinating | Serves 6
Note: The lactic acid in yogurt is a better tenderizer than the acetic acid in vinegar. Chicken responds best to it, but pork also improves in texture and flavor.
- 1 clove garlic, crushed
- 1 pint plain yogurt
- 2 to 3 pounds thin-cut pork chops
Step 1Stir garlic into yogurt. Place chops in glass baking dish, pour yogurt mixture over to coat, and cover with plastic wrap. Marinate at room temperature 2 hours or overnight in the refrigerator.
Step 2Remove chops from yogurt mixture and grill over medium-high heat, 3 minutes per side.
383 calories; 134 mg sodium; 89 mg cholesterol; 28 grams fat; 6 grams carbohydrates; 25 grams protein; 0.01 gram fiber.
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