Spicy Grilled Pork with Chutney and Pitas
Prep Time: 10 minutes
Cook Time: 5 minutes
4Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
1 tbspextra-virgin olive oil
1 tspsmoked paprika
1 pinchkosher salt & freshly ground pepper
1 cupgreek yogurt
1/3 cupchutney (jarred or homemade)
2scallions, finely chopped
4whole wheat pitas
Preheat grill to high. Pat pork chops dry with paper towels. Rub oil on both sides of pork chops; sprinkle with paprika and season with salt and pepper.
In a small bowl, combine the yogurt, chutney, and scallions. Season with salt and pepper and set aside.
Grill chops, uncovered, for 4 to 5 minutes or until internal temperature reaches 145°F in the thickest part of the meat, turning chops over halfway through grilling. Transfer chops to a cutting board and cover loosely with foil; let rest for 3 minutes.
Grill pitas until warmed, about 1 to 2 minutes. Cut chops into ¼” slices. Slice pitas in half and stuff with pork and ½ cup arugula each. Serve with yogurt sauce.
Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.