You can reach for asparagus, green beans, snap peas, zucchini, or whatever green citizen is currently occupying your crisper drawer.
Build it like tacos. The ingredients are not measured.
Ingredients
- 1 c. uncooked Rice
- 1 or more cups quick-roasting green vegetable, trimmed or sliced
- 6 black olives
- jalapeño slice
-
2 - 4 thin pork cutlets
 -
2 - 4 pita
 - 1/4 - 1/2 cup Feta
- 1/2 Lemon
- Olive oil
- Salt and black pepper
- Dried oregano
- Yogurt
- Garlic or garlic powder, optional
- Thinly sliced red onion, optional
Broth Rice
Cook the rice in homemade broth instead of water.
- Cover and rest for 5 minutes.
Sheet Pan Pork & Green Veg
Preheat the oven to 425°F / 220°C.
Place the green vegetable and jalapeño slices on a sheet pan. Drizzle with olive oil and season with salt and pepper.
Roast for 5 minutes.
Add the pork cutlets and roast for another 8–10 minutes, until the pork is cooked through.
Rest the pork for 5 minutes before slicing.
Add black olives after roasting or during assembly.
Lazy Tzatziki
Stir together:
- ½–¾ cup yogurt
- 1 tablespoon olive oil
- A squeeze of lemon
- A pinch of salt
- Dried oregano
- A small amount of grated garlic or garlic powder, optional
Taste and adjust the lemon and salt.
Warm the Pita
During the final 2–3 minutes of oven time, wrap the pita loosely in foil and warm it in the oven.
Alternatively, warm it in a dry pan for about 30 seconds per side.
Assembly
Stuffed Pita
Spread lazy tzatziki inside the pita.
Add sliced pork, roasted green vegetables, feta, olives, and a small spoonful of rice.
Add jalapeño and thinly sliced red onion as desired.
Platter
Serve the pita flat with rice, pork, roasted green vegetables, feta, olives, and lazy tzatziki.
Finish
Add a squeeze of lemon over the pork, freshly cracked pepper, a small drizzle of olive oil, and feta.
