Traditional Greek souvlaki is marinated for hours, so to get similar flavor we season the pork chops with a bit more oregano after they're cooked to give them an extra-potent pop of flavor. Serve with a small Greek salad of lettuce, cucumber, olives, tomato and feta, if desired.

Breana Killeen
Source: EatingWell Magazine, November/December 2018


Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

388 calories; protein 31.4g; carbohydrates 18.9g; dietary fiber 3g; sugars 4.9g; fat 21.2g; saturated fat 6.4g; cholesterol 74.2mg; vitamin a iu 38.1IU; vitamin c 10.4mg; folate 7.6mcg; calcium 73mg; iron 0.9mg; magnesium 46.6mg; potassium 514.4mg; sodium 487.6mg.