Spicy Grilled Pork with Chutney and Pitas

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Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 4


  • 4
    Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
  • 1 tbsp
    extra-virgin olive oil
  • 1 tsp
    smoked paprika
  • 1 pinch
    kosher salt & freshly ground pepper
  • 1 cup
    greek yogurt
  • 1/3 cup
    chutney (jarred or homemade)
  • 2
    scallions, finely chopped
  • 4
    whole wheat pitas
  • 4 cups

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.



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