Moroccan-Style Chops

I'm always looking for something different to make and these pork chops were something different that turned out really tasty. The grilled meat had such a yummy, mildly spicy taste. Not hot, but Moroccan-style spicy :) I didn't make the sauce to go with them, but I'm sure that the cucumber-tomato sauce would have been a delicious addition to the grilled pork chops. I just knew hubby wouldn't touch the sauce. We loved the chops though!

Moroccan-Style Chops From Better Homes and Gardens Magazine
3/4 cup plain yogurt
3 T orange juice
2 T sliced green onion
1 1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
8 lamb leg sirloin chops, cut 1" thick or 6 pork loin rib chops, cut 3/4" thick
1 medium onion, chopped
1 medium tomato, chopped
1 medium cucumber, chopped
1/2 cup plain yogurt
hot cooked couscous or rice
Fresh cilantro (optional)

For marinade, in a bowl, combine the 3/4 cup yogurt, orange juice, green onion, coriander, salt, cumin, cardamom, cinnamon, cloves, and ginger. Arrange chops in a shallow dish. Pour marinade over chops. Cover; marinate in refrigerator overnight.

For sauce, in a bowl combine onion, tomato, and cucumber; stir in the 1/2 cup yogurt. Season to taste with salt and pepper. Cover and chill until serving time.

Remove chops from marinade, reserving as much marinade as possible. Grill lamb chops over medium coals, uncovered for 14-16 minutes or to desired doneness, turning once and brushing often with marinade. For pork, grill, uncovered, directly over medium-hot coals for 12-14 minutes or until no longer pink, turning once and brushing often with marinade.

To serve, arrange chops on dinner plates with couscous or rice, if desired. Pass sauce. If desired, garnish each serving with cilantro.