One-tray pork pittas recipe
This easy one-tray recipe is ideal for a family dinner, pack your pittas full of potatoes, peppers, courgettes and pork then drizzle with yoghurt dressing and crumbled Greek-style salad cheese.
See method- Serves 4
- 5 mins to prepare and 50 mins to cook
- 754 calories / serving
Ingredients
- 500g potatoes, cut into wedges
- 1½ tbsp olive oil
- 3 peppers, sliced
- 2 red onions, cut into wedges
- 1 courgette, cut into 2cm chunks
- 4 garlic cloves, 3 skin-on, 1 crushed
- 700g pack pork chops, fat trimmed
- 2 tsp dried oregano
- 4 wholemeal pittas
- 150g low-fat natural yogurt
- 1 lemon, ½ zested and juiced, ½ cut into wedges
- 5g fresh flat-leaf parsley, chopped
- 50g Greek-style salad cheese, crumbled
Each serving contains
- Energy
- 3155kJ 754.0kcal
- Fat
- 31g
- Saturates
- 11g
- Salt
- 1.1g
- Sugars
- 18g
of the Reference intake
Carbohydrate 62.7gProtein 50.3gFibre 12.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large baking tray, season and drizzle with ½ tbsp oil. Bake for 25 mins, then reduce the oven temperature to gas 6, 200°C, fan 180°C.
- Push the potatoes to one side of the tray and add the peppers, onions, courgette and skin-on garlic to the other side. Place the pork on top of the veg, sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Roast for 25 mins, turning the pork halfway, until the pork is cooked through and the veg is golden and tender. Add the pittas to the oven for the final 5 mins.
- Meanwhile, mix the yogurt with the crushed garlic, lemon juice and most of the parsley. Season to taste.
- Slice the pork into strips. Slice open the pittas and fill with the pork and vegetables. Drizzle with some of the yogurt, scatter with the cheese, lemon zest and remaining parsley, and serve with the potatoes, lemon wedges and remaining yogurt.
- See more Pork chop recipes.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
