Yoghurt Marinade Pork


  • 1 cup of Greek yogurt
  • 2 tbsp lemon juice
  • 2-3 tsp minced garlic
  • 2 tsp sea salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp black pepper
  • 4 pork chops


Mix all ingredients together in a bowl and pour into a resealable bag. Add pork chops/diced pork and seal the bag and move around the contents until the pork is evenly covered with the yoghurt marinade. Place the bag in the fridge and leave it to marinate overnight (15 hours for me).

When cooking, either use your George Foreman, a griddle pan or an outdoor grill. The meat is tender enough to cook through quickly so ensure you don’t overcook it. Serve with a salad, grilled vegetables or steamed greens.

Energy (per 1/4 serving): 336kcal, 33g protein, 18g protein, 9g carbs, 18g fat. These are the calories per serving for the full marinade, most of which you’ll discard of, so keep that in mind when logging.

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