Categories: Meals
Ingredients
- Zest and juice of 1 lemon, divided
- 1 1/4 tsp dried oregano, divided
- 3/4 tsp ground pepper, divided
- 1/2 tsp garlic powder
- 1/2 tsp salt, divided
- 4 boneless pork chops, about 3/4 inch thick
- 1 pita bread
- 2 tsp olive oil, plus 1 tbsp., divided
- 3/4 cup plain Greek yogurt
- 1/2 cup shredded apple
- 1/2 cup shredded celeriac
- Chopped fresh mint
Directions
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Combine lemon zest in a small bowl with 1 tsp oregano, 1/2 tsp pepper, garlic powder and 1/4 tsp salt. Sprinkle on both sides of pork chops. Brush pita with 2 tsp oil.
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Heat a large cast-iron skillet over medium-high heat. Cook the pita, turning once, until lightly browned, about 2 minutes total. Transfer to a plate, break into pieces and set aside.
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Add the remaining 1 tbsp. oil and the pork chops to the pan. Reduce heat to medium and cook, turning once, until browned, about 5 minutes total. Drizzle with 2 tbsp. lemon juice and continue cooking until cooked through, 2 to 3 minutes more. Remove from heat and sprinkle with pork with the remaining 1/4 tsp oregano. Let rest for 5 minutes.
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Meanwhile, combine yogurt, apple and celeriac in a medium bowl with the remaining lemon juice and 1/4 tsp salt and pepper. Serve the pork chops with the tzatziki and the pita chips. Garnish with mint.