Grilled Yogurt-and-scape-marinated Pork Chops

Grilled Yogurt-and-scape-marinated Pork Chops
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 1:20 Total Time


Add all
  • 4

    pork cutlet

  • 1/4 cups
    (60 mL)

    plain yogurt

  • 2 Tbsp.
    (30 mL)

    scapes (also called garlic flowers)

  • 1 Tbsp.
    (15 mL)

    herbes salées du Bas-du-Fleuve or salt to taste

  • 1

    lemon, juice only

  • Dash of Tabasco

  • 1 tsp.
    (5 mL)

    Maple syrup or honey


In a bowl, mix yogurt, scapes, herbes salées, and lemon juice together.

Adjust seasoning and stir in Tabasco and maple syrup.

Make cuts in the fat around the chops.

Pour ¾ of marinade into a baking dish, add chops and marinate for 1 hour.

Preheat barbecue to medium-high.

Grill chops about 3 minutes, flip and grill 3 minutes other side. Move to cooler side of barbecue and cook another 5 minutes.

Remove and let rest a few minutes before serving.

Drizzle with reserved marinade.

Source: "Chef Anne Desjardins - Émission ""Par dessus le marché"""

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007