12 roughly chopped Kalamata olives with the seeds removed
2 stalks of sliced green onions
3 tablespoons of sour cream
1/2 a teaspoon of dried oregano
1/4 a teaspoon of garlic powder
Pita Sandwich
2 thick pita breads cut in half
1 Sliced tomato
2 small cucumbers sliced lengthwise
Some Basil pesto to taste
Some leaves of Boston lettuce
Directions
Set a large pan on medium-high heat, and sear the pork chops in canola oil for 3m each side. Salt & Pepper the pork and let rest for 10m.
Mix all the pork salad ingredients in a large bowl
Dice the pork chops and mix it in with the salad bowl
Spread the pesto inside the pita halves as you would butter or mayonnaise, put a base layer of lettuce, add the pork salad mix and finish with the tomato slices and cucumbers on top.
Notes
Thick pitas are preferable for this recipe as thinner ones will tear more easily in sandwich form
You can cut off the pork fat and absorb the extra grease with paper towels in step 3 to reduce calories and greasiness
