Name: Pork-Stuffed Pita with Creamy Apple Chutney & Parmesan Zucchini Spears
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 3 Gala apples; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 43 g Parmesan cheese; ¾ cup plain Greek yogurt; 6 pork chops, boneless; ½ medium red onion; 6 whole grain pitas; 9 medium zucchini squash; apple cider vinegar; black pepper; brown sugar; coriander, ground; extra virgin olive oil; Italian seasoning; salt

Pork-Stuffed Pita with Creamy Apple Chutney & Parmesan Zucchini SpearsPork-Stuffed Pita with Creamy Apple Chutney & Parmesan Zucchini Spears — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

3 Gala apples

3 cloves garlic

3 (2 ½ cm) pieces ginger root

43 g Parmesan cheese

¾ cup plain Greek yogurt

6 pork chops, boneless

½ medium red onion

6 whole grain pitas

9 medium zucchini squash

apple cider vinegar

black pepper

brown sugar

coriander, ground

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and mince ginger, garlic, and onion; transfer to a medium bowl.

Preheat a large skillet over medium heat.

While the skillet heats up, quarter, core, and small dice apples; add to the bowl with the ginger, garlic, and onion.

Once the skillet is hot, add oil and swirl to coat the bottom; add ginger, garlic, onion, and apple. Cook, stirring occasionally, until golden and soft, 6-7 minutes. (Reserve bowl for later use.)

Meanwhile, finely grate Parmesan.

Trim zucchini and quarter lengthwise, then halve crosswise; divide between two baking sheet pans. Drizzle with oil, season with spices, and sprinkle with Parmesan.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until zucchini is fork-tender, about 15 minutes; remove from oven.

When the apple is soft, add broth, vinegar, sugar, and spices to the skillet; stir to combine the chutney and bring to a simmer over medium-high heat. Once simmering, reduce heat to low and cook, stirring occasionally, until thickened, about 10 minutes.

Pat pork chops dry with paper towels and place on a cutting board; thinly slice crosswise into bite-sized strips, then season with salt and pepper.

When the chutney is done, transfer to the reserved bowl and set aside. Wipe the skillet clean with paper towels and return to medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add pork and stir-fry until browned and cooked through, 4-5 minutes. Remove from heat.

Meanwhile, add yogurt to the chutney and stir to combine.

Using a clean cutting board, cut pitas in half and carefully open the pockets; stuff each pocket with creamy chutney and pork.

To serve, divide pitas and zucchini between plates. Enjoy!

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