Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
In these flavorful pitas, you'll season pork chops with our dynamic shawarma spice blend (featuring turmeric, paprika, and more), then layer them alongside cooling yogurt and tender roasted red onion. It's all served with a hearty side of carrot fries and a smoky harissa mayo dipper.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-thick wedges. Thinly slice the lettuce. Transfer to a bowl. Drizzle with olive oil; season with salt and pepper. Peel the carrots; halve crosswise, then quarter lengthwise. Roughly chop the peppers. In a separate bowl, combine the mayonnaise and harissa paste; season with salt and pepper.
Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Add the onion wedges to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap.
Slice the rested pork crosswise. Spread the yogurt onto the warmed pitas. Top with the dressed lettuce, sliced pork, chopped peppers, and as much of the roasted onion as you’d like. Serve the finished pitas with roasted carrots and harissa mayo on the side. Enjoy!
Tips from Home Chefs