Thursday, June 16, 2011

Greek Salad with Gyro-Style Pork

This is an easy recipe for a busy day. I like the taste of the gyro seasoning, and I use the pan juices as dressing for the salad.


Ingredients:
Two 1/2 inch thick pork chops, cut into 1 inch wide strips
1-2 tsp gyro seasoning
2-3 tsp olive oil
iceberg lettuce, cut into bite size pieces
5-6 cherry tomatoes, halved lengthwise
6 black olives, halved lengthwise
2.5 inch piece of cucumber, quartered lengthwise and sliced
crumbled feta cheese

Whisk together gyro seasoning and oil. Add pork and toss to coat. Let meat marinate on the counter while you prepare the salad. Spread lettuce on a dinner plate, top with cucumber, tomatoes, olives, and cheese. Heat a small skillet over medium heat. Add meat and stir-fry for about 3-5 minutes, until cooked through. Serve meat on the salad.

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