Monday, February 16, 2015

Chobani Recipe: Oven-Baked Pork Chops

 Last week, I posted a recipe for Garlic Ranch Dressing and this week, I have another savory recipe using Chobani Greek yogurt. Today's recipe is for Oven-Baked Pork Chops, a healthy and tasty way to use yogurt as an ingredient in a main course.
 The yogurt acts to tenderize the protein and serves as a batter to adhere bread crumbs to the pork.
 The ingredients are simple: lean pork chops, garlic, honey, lemon, and yogurt
 Combine ingredients and marinate in the refrigerator in a covered container.
 Press breadcrumbs onto each chop, on all sides. Then place on a rack and bake.
Oven-Baked Pork Chops

1 5.3 oz container plain Greek yogurt
2 cloves garlic, crushed
1/2 lime
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:

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