“Tandoori” Style Pork Chops

6 boneless, thin cut pork chops*
1 c plain Greek yogurt
1 T Tandoori seasoning (equal parts ground ginger, ground cumin, ground coriander, paprika, turmeric, salt, and cayenne pepper)

Preheat oven to 350

Coat a 9×13 glass baking dish with non-stick spray or olive oil spray

Arrange pork chops in dish so they do not touch
Mix  Tandoori seasoning with Greek yogurt.
Coat each pork chop with seasoned yogurt to your liking
Bake in the oven at 350 for 20 minutes or so, until the meat is cooked. (Sometimes, cooking longer gives a good, flavorful crust to the meat. The yogurt helps prevent drying out.)

This recipe can be made with chicken medallions, sliced eggplant, or a denser fish such as halibut or salmon—tilapia would probably be too delicate to stand up to the Tandoori flavors.


Roasted Veggie Side

1 medium-large zucchini
5 Roma tomatoes
Olive oil
Salt & Pepper to taste

Preheat oven to 350. Halve tomatoes, and slice zucchini into rings. Place into a 9×9 baking dish and drizzle with olive oil, salt, and pepper. Place them in the oven at the same time as the pork chops, and enjoy.