Ingredients:
4 (5 ounce) boneless pork chops
4 tablespoons olive oil
1 tablespoon prepared mustard
1/2 cup lemon juice
2 minced garlic cloves
1 teaspoon dried oregano
1 cup plain yogurt
1 medium peeled and chopped cucumbers
1/2 teaspoon crushed garlic
1/2 teaspoon dried dill
4 halfed pita bread rounds
1 small thinly sliced red onions
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.