Ingredients
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4 (5 ounce) boneless pork chops
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4 tablespoons olive oil
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1 tablespoon prepared mustard
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1/2 cup lemon juice
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2 minced garlic cloves
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1 teaspoon dried oregano
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1 cup plain yogurt
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1 medium peeled and chopped cucumber
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1/2 teaspoon crushed garlic
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1/2 teaspoon dried dill
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4 halfed pita bread rounds
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1 small thinly sliced red onion
Instructions
- Cut pork chops crosswise into thin slices, place in a large resealable bag.
- Combine olive oil, mustard, lemon juice, garlic and oregano.
- Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours.
- Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill.
- Cover and refrigerate.
- Preheat oven to 450 degrees.
- Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes.
- Open each pita half to form a pocket. Distribute pork among each half.
- Top each sandwich with some chilled yogurt mixture and sliced onions.