Serves 2 adults and 2 kids
15 minutes (plus 1 hour marinade time)
6 - 8 minutes
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
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
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.
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.