Directions

• Step 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.

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• Step 2

  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.

• Step 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 degrees 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.

• Step 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.