1 5.3 oz container plain Greek yogurt
2 cloves garlic, crushed
3 tsp honey
1 tsp pepper
1 tsp seasoned salt
4 pork chops, boneless, trimmed of fat
3/4 - 1 cup breadcrumbs
Sprinkle pork chops with salt and pepper, seasoning generously.
Combine yogurt, garlic, lime juice, and honey in a bowl. Spoon into a large food-safe bag. Add seasoned pork chops to the bag and move around to cover in yogurt marinade. Refrigerate a minimum of 30 minutes or as long as overnight.
Before cooking, remove bag of pork chops from the refrigerator. Set aside for 30 minutes until they have warmed up from being in the refrigerator.
Preheat oven to 400. Line a baking sheet with parchment and then place a baking screen or rack on top of the parchment. Spray with non-stick spray.
Remove pork chops from the bag and press breadcrumbs into yogurt covered chop. Place the bread crumb coated pork chop onto the rack. (The rack will allow the coating to get crispy.
Repeat with remaining chops.
Bake in oven for 40 - 50 minutes, until pork chop reaches 145. degrees. (Some people believe you can cook it to 135 and let it rest, while the residual heat will bring it up to 145 degrees.) Remove and let pork chops rest 5 min before serving.
(I like to serve pork with a black raspberry preserves or cranberry conserve.)
Other recipes using yogurt: