Greek-Style Pork Pittas

Charmaine Lu -
  • 500g potatoes, cut into wedges
  • 1.5 tbsp olive oil
  • 3 yellow capsicums, sliced
  • 2 red onions, cut into wedges
  • 1 zucchini, cut into chunks
  • 4 garlic cloves, 1 crushed, 3 whole
  • 700g pork chops
  • 2 tsp dried oregano
  • 4 soft pittas
  • 150g natural yoghurt
  • 1 lemon, ½ zested and juiced, ½ sliced
  • 5g chopped parsley
  • 50g feta, crumbled
  • Preheat the oven to 220C. Place the potatoes on a baking tray, drizzle with ½ tbsp of oil and season well. Bake for 25 mins, then reduce the temperature to 200C. Push the potatoes to one side and add the capsicums, onions, zucchini and whole garlic cloves to the tray. Place the pork chops on top, season well, sprinkle with oregano, drizzle with 1 tbsp of oil and roast for 25 mins, turning the pork half way. Heat the pittas in the last 5 mins of the cooking time.
  • Meanwhile, mix together the yoghurt, lemon juice, parsley and crushed garlic and season to taste. Slice the cooked pork into strips, and stuff into the pittas with the vegetables. Drizzle in some of the yoghurt mixture, scatter with cheese, lemon zest and more parsley, then serve with potatoes, lemon wedges and more yoghurt sauce.
50 mins
4 serving