Souvlaki-style Pork Chops with Celeriac-apple Tzatziki
ACTIVE: 30 min TOTAL: 30 min
TO MAKE AHEAD: Refrigerate tzatziki
(Step 4) for up to 3 days.
Seasoning the pork chops with a bit more oregano after they’re cooked gives you an extra-potent pop of flavor.
Zest & juice of 1 lemon, divided
11/4 teaspoons dried oregano, divided
3/4 teaspoon ground pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
4 boneless pork loin chops, about
3/4 inch thick (1-11/4 pounds)
1 whole-wheat pita bread
2 teaspoons extra-virgin olive oil plus
1 tablespoon, divided
3/4 cup whole-milk plain Greek yogurt
1/2 cup shredded apple
1/2 cup shredded celeriac
Chopped fresh mint (optional)
1. Combine lemon zest in a small bowl with 1 teaspoon oregano, 1/2 teaspoon pepper, garlic powder and 1/4 teaspoon salt. Sprinkle on both sides of pork chops. Brush pita with 2 teaspoons oil.
2. Heat a large cast-iron skillet over mediumhigh heat. Cook the pita, turning once, until lightly browned, about 2 minutes total. Transfer to a plate, break into pieces and set aside.
3. Add the remaining 1 tablespoon 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 tablespoons lemon juice (reserve the rest for Step 4) and continue cooking until an instant-read thermometer registers 140°F, 2 to 3 minutes more. Remove from heat and sprinkle the pork with the remaining 1/4 teaspoon oregano. Let rest for 5 minutes.
4. Meanwhile, combine yogurt, apple and celeriac in a medium bowl with the remaining lemon juice and 1/4 teaspoon each salt and pepper. Serve the pork chops with the tzatziki and the pita chips. Garnish with mint, if desired.
SERVES 4: 1 chop, 1/3 cup tzatziki & 1/4 pita each
CAL 387 / FAT 21G (SAT 6G) / CHOL 74MG / CARBS 19G / TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 31G / FIBER 3G / SODIUM 488MG / POTASSIUM 514MG.