The memory is a little hazy, but the crispy fries inside a warm pita stayed in her mind. We think you’ll love the combination of flavors and textures in this one—take a bite, close your eyes, and pretend you’re in Greece. Cook, relax, and enjoy!

What you’ll need:
1 russet potato
1 lemon
1 romaine heart
1 red vine tomato
¼ oz fresh parsley
1 large clove garlic
1 2% greek yogurt
2 ½-inch boneless pork chops
2 pocketless pitas
4 packets hot sauce
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet
grater or microplane
grill, grill pan, or skillet

Recipe steps:

1. Prep oven fries
   Preheat oven to 450ºF. Scrub the potato, pat dry, and cut into ¼-inch sticks. Place on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt and pepper. Cook until crispy and golden brown, 20–25 minutes.

2. Prep ingredients
   Zest lemon and juice half of the lemon into a large bowl. Thinly slice romaine. Cut tomato in half and thinly slice. Remove parsley leaves from stems and roughly chop leaves.

3. Assemble salad
   Add 2 tablespoons oil to large bowl with lemon juice and zest and whisk to combine; season with salt and pepper. Add romaine and tomato and toss to coat.

4. Make yogurt
   Peel and grate or finely chop garlic. Juice remaining lemon half into a small bowl. Add yogurt, garlic, and chopped parsley to bowl and stir to combine. Season with salt and pepper to taste.

5. Sear pork chops
   Heat grill, grill pan, or skillet over high. Season pork on both sides with salt and pepper and grill until lightly charred and cooked through, 2–3 minutes per side. Let rest for a few minutes then thinly slice crosswise.

6. Assemble pitas
   Place pitas directly on oven rack and bake until warmed through, about 2 minutes. Spread yogurt on each pita and top with pork, hot sauce (or omit for no heat), oven fries, and some of the salad. Serve remaining salad on the side. Enjoy!

Cook more great recipes. Order Martha & Marley Spoon here!