Ingredients:

PORK LOIN CHOPS

Ontario pork loin rib end boneless chops (1 inch thick, trim excess fat)

4 cloves garlic, chopped

2 lemon, zested and juiced

2 Tbsp (30 ml) chopped oregano leaves

1/2 cup (125 ml) olive oil

Salt and freshly ground black pepper

HUMMUS-YOGURT DIP

1 cup (250 ml) drained no-salt-added canned chickpeas, liquid reserved

1/4 cup (60 ml) tahini (sesame paste), with some of its oil

2 Tbsp (30 ml) extra-virgin olive oil

1-2 garlic cloves, peeled (to taste)

1 tsp (5 ml) paprika

Juice of 1/2 lemon, plus more as needed

1/4 cup (60 ml) plain 2% Greek yogurt

1 tsp (5 ml) white balsamic vinegar

Salt and black pepper, to taste

Cooking Instructions:

Pork

Combine the garlic, lemon zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a resealable bag, add the marinade and turn to coat. Refrigerate for 1-2 hours.

Heat your grill (or grill pan) to med-high. Remove the pork from marinade and season with salt and pepper. Grill until grill marks appear 3-4 minutes, flip and grill 3-4 minutes more. Pork should be cooked to medium doneness (145-150°F). Remove the pork from the grill to a cutting board and loosely tent with foil. Before serving, let rest 6-8 minutes until internal temperature reaches 160° F/71° C.

Hummus-yogurt Dip

Put the first six ingredients in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a silky and smooth puree.

Add the yogurt and vinegar and blend to combine.

Taste, season with salt and pepper and add more lemon juice if desired.

Serve the chops on a layer of the yogurt dip (or with the yogurt dip on the side) and garnish with lemon zest and finely chopped oregano.

Did you know?­ Canada’s new Food Guide recommends that a quarter of your plate should be a lean protein — this chop fits the bill.