Trim fat from chops. In a small bowl or food processor, combine parsley, mint, 1 tablespoon of the oregano, shallot, garlic, red pepper flakes, oil, vinegar, and salt to taste. Rub on both sides of chops. If desired, cover chops and refrigerate up to 6 hours.
For yogurt sauce, in a small bowl combine yogurt, remaining 1 tablespoon oregano, and salt to taste. Cover and refrigerate until serving.
Preheat grill to medium-high direct heat (350°F to 400°F). Grill chops, covered, 5 to 7 minutes per side or to desired doneness. Serve with yogurt sauce.
|Serving Size 1|
|Amount Per Serving|
|Calories 215||Calories from Fat 111|
|% Daily Value*|
|Total Fat 12g||19%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||6%|