0 (0)


Yogurt Chops

In his "Dissertation on Roast Pig," English essayist Charles Lamb painted a vision of the ancient Chinese burning down houses just to have roast pork. In my own life, I've seen many a conflagrational contact between pig and fire. In ... Read more

Total time: 20 minutes plus 2 hours marinating | Serves 6
  • 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Rice congee with pork meatballs and fried garlic oil (Khao Dtom Moo suup)
Pan-seared wild salmon steaks with chive vinaigrette
Lamb shank tagine with fruit and nuts
Grouper, shrimp and artichokes in tarragon cream