Pork-Stuffed Pita with Creamy Apple Chutney & Parmesan Zucchini Spears

Directions

1. Preheat the oven to 450°F. Line a sheet pan with space for the zucchini later.
2. Wash and dry all produce.
3. In a small bowl, peel and mince the ginger, garlic, and shallot; set aside.
4. Heat a skillet over medium heat and get it ready for cooking.
5. Quarter, core, and small-dice the apple, then add it to the bowl with the ginger, garlic, and shallot.
6. When the skillet is hot, drizzle in oil and coat the bottom; add the minced aromatics and apple. Cook, stirring occasionally, until the mixture is soft and golden, about 5–6 minutes.
7. Finely grate the Parmesan and set aside.
8. Trim the zucchini, cut lengthwise into quarters, then halve crosswise; arrange on a baking sheet, drizzle with oil, season with spices, and sprinkle with Parmesan.
9. Roast the zucchini in the oven until fork-tender, about 12–15 minutes.
10. To make the chutney, add broth, vinegar, brown sugar, and spices to the cooked apple mixture. Simmer over medium-high heat, then reduce to low and cook until thickened, about 10 minutes, stirring occasionally.
11. When the chutney thickens, transfer it to the reserved bowl and wipe the skillet clean; return the pan to medium-high heat.
12. Dry the pork chops, slice across the grain into bite-sized strips, and season with salt and pepper.
13. Add oil to the hot skillet and cook the pork, stirring, until browned and just cooked through, 3–4 minutes. Remove from heat.
14. Stir the plain Greek yogurt into the chutney until blended.
15. Split the pitas open to form pockets and fill each with some chutney and pork.
16. Serve by dividing the pita pockets and zucchini onto plates and enjoy.