How I Turn Cheap Pork Chops Into Grill Party Magic!

Get ready to transport your taste buds straight to the Mediterranean with this incredible Grilled Pork Souvlaki recipe! In this easy recipe we’re taking tender, marinated pork, grilling it to perfection, and serving it up in warm pita bread with a refreshingly unique Turkish-inspired yogurt mint sauce.

This isn’t just any souvlaki – the creamy, cool mint sauce adds a vibrant twist that perfectly complements the smoky pork. Inside your pita, you’ll find a delicious medley of crisp lettuce, sharp red onion, sweet bell peppers, and cool cucumbers, creating the ultimate flavor and texture combination.

Whether you’re planning a backyard BBQ, a quick weeknight meal, or just craving something fresh and satisfying, this recipe is a must-try. It’s surprisingly easy to make and guaranteed to be a crowd-pleaser!

In this video, you’ll learn how to:

Marinate pork for maximum flavor and tenderness
Grill perfect souvlaki skewers
Whip up my signature Turkish-inspired yogurt mint sauce
Assemble your ultimate souvlaki pita

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👉 See other crowd pleasers: https://www.youtube.com/playlist?list=PLnVd4p2GMaVoiybN9YvIy6oW_4pAHPXMY
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Ingredients 4 portions:
1 to 1.5 lbs pork chops without bones, pork shoulder or pork tenderloin
Vegetable toppings of choice: red onion, bell peppers, lettuce, cucumbers, tomatoes

Marinade:
3 tbs white wine vinegar (apple cider, red or even balsamic work well too)
5 tbs extra virgin olive oil
6 garlic cloves, minced or crushed
1 tsp Dijon mustard
2 tsp dried oregano or marjoram
1 1/2 tsp fresh rosemary, minced
1 tsp sweet paprika
1 tsp smoked paprika (optional)
3/4 tsp freshly ground black pepper
1 1/2 tsp salt

Yogurt Mint Sauce:
2 cups of Yogurt – greek or labneh preferred
1 bunch of fresh mint
2 tbs Extra Virgin Olive Oil
1/2 Jalapeno chunked (more or less to your preferred level of heat)
2 green onions chunked
1 garlic clove
juice of a lime
Salt and Pepper to taste

Method:
➡️ Mix the marinade
➡️ Use a blender or chopper to blend all the sauce ingredients except the yogurt and mix with the yogurt. Season to taste and set aside.
➡️ Cut the meat into at least 1 inch cubs or strips
➡️ Chop/slice your vegetable toppings
➡️ Toss the meat cubes into the marinade, massage, cover and let marinade for at least 20 minutes
➡️ If marinating over an hour place the meat in the fridge and pull out half an hour before cooking
➡️ Preheat your grill
➡️ Skewer the meat
➡️ Grill the meat on all sides until the core temperature reaches 140 degrees F (60C)
➡️ Pull off the grill, cover with tin foil and rest for a few minutes
➡️ In the meantime, heat your pita bread (microwave covered with a damp kitchen towel yields nice steamy pitas after just 15 to 30 seconds)
➡️ Spread generous amount of sauce on the pita
➡️ Pull the meat from a skewer into it
➡️ Top with your toppings and add more sauce on top if you like
➡️ Enjoy!

Chapters:
0:00 Pork Souvlaki
0:51 Meat Prep
2:00 Marinade
4:33 Yogurt Sauce
5:32 Skewers

Tags:
#Shorts #PorkSouvlaki #GreekFood #Foodie #RecipeIdeas #CookingAtHome #DeliciousEats #YumYum #TastyTuesday #FoodForTheSoul #HomeCooking #FoodVlog #TrendingEats #YouTubeShorts #FoodInspiration #FoodLoversUnite #YouTuberLife #SubscribeNow #Mouthwatering #FoodGasm #CookingFromScratch
#recipe #fromscratch

With grilling season in full swing, it’s time for something else than steaks on the grill. Nothing wrong with steaks, but I like some variety. Today, I’m making basic suaki from a bone in pork chop because they were on a superale I just couldn’t walk away from. Suaki by themselves are a nice addition to any grill party. But if you add a twist with a Turkish inspired mint yogurt sauce, you have a definite winner. Historically, Greece and Turkey didn’t really see eye to eye. But the food of the two countries is a match made in the Mediterranean. As I said, I’m using bone in pork chops instead of a tenderloin or a shoulder cut. But we don’t need the bones for this one. Don’t discard the bones, though. They make an excellent tonkatu broth. I take off the bones and freeze them until I feel like a nice bowl of tonkatu ramen. And if you want to know how to make that, let me know in the comments. I don’t need all that much. Three will do. I trim off the fat cuz while you want some fat, you don’t want just fat. So, trim off the big pieces and then trim off the bones. [Music] With the bones trimmed off, cut the meat into goodsized chunks. Pork in the US is pretty lean, and lean leads to dry, and dry leads to disappointment. So, don’t go too small. 1 in by 1 in is probably the minimum you should do. I’m actually cutting a few strips. That way, the skewer can go through lengthwise. Time to marinate the meat. You can go as short as 20 minutes, but of course, a few hours or even overnight would bring a lot more flavor to the party. Let’s get started on the marinade. extra virgin olive oil, crushed garlic, a lot of it actually. Then we need a decent amount of salt, ground pepper, vinegar, uh, white or red wine vinegar would work. I’m using apple cider vinegar. If you want to add Italy to the mix, you can add a balsamic vinegar, which would bring some extra sweetness that goes quite well with pork. A spoonful of Dijon mustard, maybe two. A spoonful of paprika powder. And I want to have it extra smoky. I’m adding a little bit of smoked paprika powder. Finally, we need some herbs. I’m using fresh herbs from my garden, rosemary and oregano. Uh if you don’t have them fresh or don’t want to use them fresh, dried is perfectly fine. Dried might actually bring a little bit more flavor than the fresh ones. Add these to our marinade and stir to combine. Time to toss in your meat. Give it a good massage and then let it sit for at least 20 minutes. Ideally, you planned ahead and did this yesterday and have a bowl of nicely marinated meat in the fridge. If you’re only going for a short period, like 20 minutes to half an hour, you can actually leave it outside the fridge so the meat isn’t that cold when you start grilling. If you do a longer period, let it marinate in the fridge and then pull it out about half an hour before you start skewering and grilling. And while the meat is marinating, why don’t you give this video a like and subscribe to my channel so you don’t miss another exciting episode. The meat has been marinating in the fridge for a few hours. Time to pull it out and let it warm up a little before we grill it. In the meantime, let’s make the yogurt sauce. Nobody in Turkey would do what I’m about to do. Use a blender. I find it convenient though, and the resulting sauce is nice and green versus when you just chop the ingredients, you have a white sauce with specks. The sauce consists of lime juice. And in this bowl, I have the white part of a green onion. I have some jalapeno roughly chopped up. If you do not like this to be very spicy, just leave the jalapeno out. I have a whole bunch of mint leaves and I have a clove of garlic. All this stuff goes into my little blender bowl here. Add a good pinch of salt and about a tablespoon’s worth of olive oil. And now just turn this into a liquid. [Music] Not much to look at. It’s a green paste. Combine the blended greenery with your yogurt, preferably Greek yogurt or lemony. Taste for seasoning, and set it aside to let the flavors mingle a little while we prepare the skewers. Pretty much every recipe I’ve seen about suaki and similar meat skewers is to mix the meat with vegetables. Don’t do that. the result is always mediocre. Meat and vegetables have different cooking times and different heat requirements. So, if the meat is cooked perfectly, your onion is burnt. Nothing wrong with vegetables on a skewer, but do yourself a favor, put them on a separate skewer because that gives you full control over cooking time and temperature. I’m just sticking the chunks on the skewer. Simple as that. I’m only going to do a few because this is my dinner and therefore one portion. So, I have more meat for later. Time to pop it on the grill. Let’s head out. In case you’re wondering, yes, I recently painted my house. Now, here’s a trick for grilling skewers. You use two metal pieces so you can suspend the skewers over the grill. That way they don’t stick. Turn them often. You don’t want to overcook the pork. Have a thermometer ready. You don’t want to go over 140°. Once they reach 140, pull them out. Once they’re half cooked, you can take the supports out and put them directly on the grill. They won’t stick anymore. And give those guys a really nice grill marks. Almost there. Time to grab a plate and pull them out. [Music] Cover the skewers with a tin foil for a couple minutes to let them rest. In the meantime, pop a pita bread into your microwave so it gets nice and warm. About 10 seconds. I’ve prepared a few companions. Some lettuce, red onions, green onions, and a red bell pepper. Cubed tomatoes would be great, but mine aren’t ripe yet, so I’ll do without. To assemble, take your bread, put a good dose of the sauce on the bottom. Take your skewer, pull it into the pa. And now just dress with your little condiments. And there is dinner. And if you want to know how to make saziki, which would be the traditional sauce used for suakis, you should watch my saziki video next. Let’s see how it turned out. [Music] I want that at my next drill party. [Music]