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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.04 Kcal (976 kJ) | ||
| Calories from fat | 164.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 28% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 8% | |
| Sodium | 435.73mg | 18% | |
| Potassium | 324.32mg | 7% | |
| Total Carbs | 9.39g | 3% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 16mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 112.13 Kcal (469 kJ) | ||
| Calories from fat | 79.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 28% | |
|---|---|---|---|
| Cholesterol | 11.06mg | 8% | |
| Sodium | 209.66mg | 18% | |
| Potassium | 156.05mg | 7% | |
| Total Carbs | 4.52g | 3% | |
| Sugars | 2.52g | 21% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 3.81g | 16% | |
| Vitamin C | 7.7mg | 27% | |
| Iron | 0.3mg | 3% | |
| Calcium | 48.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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