How I Turn Cheap Pork Chops Into Grill Party Magic!

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more economical.

tzatziki sauce

🥗Healthier: yogurt sauce

💰Cheaper: sour cream

Yogurt sauce is lighter, while sour cream is often less expensive.

Start with bone-in pork chops and trim off the fat and bones.

Cut the meat into 1-inch chunks, ensuring they are not too small to avoid dryness.

Prepare the marinade with extra virgin olive oil, crushed garlic, salt, ground pepper, apple cider vinegar, Dijon mustard, smoked paprika, and fresh herbs (rosemary and oregano).

Mix the marinade ingredients together and add the pork chunks, massaging them into the marinade.

Let the meat marinate for at least 20 minutes, or ideally a few hours or overnight in the fridge.

While the meat is marinating, prepare the yogurt sauce by blending lime juice, green onion, jalapeno, mint leaves, garlic, salt, and olive oil until smooth.

Combine the blended mixture with Greek yogurt and set aside to let the flavors meld.

After marinating, let the meat warm up before grilling.

Skewer the pork chunks onto skewers, keeping them separate from any vegetables for better cooking control.

Preheat the grill and use two metal pieces to suspend the skewers over the grill to prevent sticking.

Grill the skewers, turning them often, and use a thermometer to check for doneness, aiming for 140°F.

Once half cooked, place the skewers directly on the grill for grill marks.

Cover the skewers with tin foil for a couple of minutes to let them rest after grilling.

Warm pita bread in the microwave for about 10 seconds.

Prepare accompaniments like lettuce, red onions, green onions, and red bell pepper.

Assemble by spreading the yogurt sauce on the pita, adding the skewer, and dressing with the accompaniments.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens