Gyro-Style Pork Sandwiches

Name: Gyro-Style Pork Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 (5 ounce) boneless pork chops; 4 tablespoons olive oil; 1 tablespoon prepared mustard; 1/2 cup lemon juice; 2 minced garlic cloves; 1 teaspoon dried oregano; 1 cup plain yogurt; 1 medium peeled and chopped cucumber; 1/2 teaspoon crushed garlic; 1/2 teaspoon dried dill; 4 halfed pita bread rounds; 1 small thinly sliced red onion

Submitted by LAURIE

"My kids love gyros but the frozen ones you can buy at the store lack the special taste and cuke sauce that the authentic ones have. This is a quick to fix copycat that also has the cuke sauce. It is a nice change of pace. Marinating time is not included. Posted for the Zaar World tour to Greece."

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photo by Color Guard Mom

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

4 (5 ounce) boneless pork chops
4 tablespoons olive oil
1 tablespoon prepared mustard
¹⁄₂ cup lemon juice
2 minced garlic cloves
1 teaspoon dried oregano
1 cup plain yogurt
1 medium peeled and chopped cucumber
¹⁄₂ teaspoon crushed garlic
¹⁄₂ teaspoon dried dill
4 halfed pita bread rounds
1 small thinly sliced red onion

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.

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Reviews

These came out terrific I did add more spices that I had on hand in my pantry...my family loved them!
Veronica W.
I made some modifications to ours, but we still really enjoyed it. I added about a 1/4 tsp basil to the marinade, some sea salt, pepper, & a pinch of sugar. Also I only used about 2T of lemon juice since I used fresh-squeezed & didn't want it to over power the pork. Then, I placed my pork strips OVER sliced red & yellow onions in a 9x13 pan, and baked them about 20 minutes at 350. To the cucumber sauce, i just added salt & pepper. It was a great combo of flavors, & I'll be making it again! Wonderful summer time dinner. I served i it with "KittenCals Famous Greek Salad". Yummmmmm!

Rachie P
This just didn't work for us. I marinaded the pork strips for 3 hours. When I put them in the baking dish they were already turning white in color due to the lemon juice. It had a little too much lemony taste, but it was still relatively good. The cuke sauce needed some salt or something - but I know that is a personal taste. This is a good base recipe and I will play with it to make it to our taste - so thanks for posting! Made for I Recommend Tag game.

Color Guard Mom
I too had a little trouble getting the meat to brown, I think I could cut it a little thinner or even shave it so the meat will marinate even more and cook faster. Maybe even cook the meat in a skillet... The marinade was excellent, I was thinking it would be strange because of the mustard or lack flavor since there is no added salt, but my husband and I agreed that it was very good as it was. hmm, the possibilities for making this good recipe even better will keep bringing us back to this alternative to fried pork chops! UPDATE: Made this as a marinade for pork chops and cooked them in a skillet. Yum! served with warm cabbage salad and mashed potatoes. The only off-put is the bright yellow color!

PhillyDesigner
I loved the flavor of the marinade but had some problems with the actual preparation. At the end of 10 minutes, my chops - though not especially thick - were still pretty raw. Ended up going another 5 minutes 'til done but still had no color. Turned on the broiler for one minute, a little color but my meat was now a little tough. Fortunately, the slicing up took care of this a bit. The tadziki (sp?) was really good and well balanced in its seasonings. Next time i will let the cukes leach out a little water before adding the yogurt so that the final result is firmer. Flavors are really quite good so I will play with this agian to get it just right. Thanks Laurie!

justcallmetoni

RECIPE SUBMITTED BY

LAURIE

Ottawa, 52

Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! 5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! 4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. 3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! 2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. 0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). Now for the details: I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.

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