This is a very easy dish. It just takes some time to marinate everything. It's a good summer dish, too, as it doesn't require a lot of actual cooking and the tsatsiki and tomatoes cool down the meat a little.
300 g (2/3 pound) pork chops, cut into 1/4 inch wide strips)
1-2 tsp gyro seasoning
2-3 tsp olive oil
5-6 medium ripe tomatoes, quartered and sliced
2 tbsp olive oil
1 tbsp vinegar
salt and peper
250 g (1 cup) low-fat greek-style yogurt
5-6 cm (2 - 2 1/2 inches) cucumber, peeled, seeded, and grated
1-2 cloves garlic
salt and pepper
4 regular size pita pockets
For the Tsatsiki, mix all ingredients together, season to taste with salt and pepper. Refrigerate for 2-3 hours before serving. In a 1-quart storage bag or in a container, whisk together gyro seasoning and oil. Add meat, cover, and refrigerate for about 2-3 hours. Mix together tomatoes, olive oil, and vinegar. Season to taste with salt and pepper. Let stand at room temperature for about 1 hour before serving. Take meat, tomato salad and Tsatsiki out of the fridge. Heat a skillet over medium-high heat. Add meat with marinade and cook until meat is done, stirring often, about 7-10 minutes. Lightly toast pita pockets. Remove tomatoes from the marinade, using a slotted spoon. Place tomatoes, tsatsiki, and meat in pita pockets and serve.