Ever have just a few pork chops left over and didn’t know what to do with them? You can make a pretty tasty dinner with them, that’s what! I actually make extra chops on purpose, just so I can make this dish, which has become a favorite for my guys. I think they might even like them better this way.
This is fairly easy to throw together with some prepared pie crusts, a few vegetables and a tangy sauce to put on the top. It comes together quickly followed by a 30 minute bake time. Still fast enough for a weekday dinner.
1 large bunch of fresh cilantro
2 tsp dried oregano (or 2 Tbs fresh)
3-4 cloves garlic, peeled and halved
1/4 red onion, cut into medium pieces
1 tsp table salt
2Tbs white balsamic vinegar
1/2 tsp fresh ground black pepper
1 tsp hot sauce (optional)
1/2 cup olive oil (approximate)
1/4 cup plain nonfat Greek yogurt
2-3 pork chops, cut into cubes (around 2 cups)
1 cup sweet pepper, chopped
1/4 cup red onion, diced
1/2 cup mushrooms, sliced
Asiago cheese, shredded (about 1/2 cup)
3 prepared pie crusts
Using a food processor, prepare sauce by placing all but last 2 ingredients into processor. Attach lid and process on low speed while adding olive oil through top opening until sauce is smooth. Spoon sauce into separate bowl and stir in yogurt. Mix well and set aside for flavors to blend.
Preheat oven to 375F.
Without cleaning processor, place diced pork into processor bowl with remaining sauce residue. Attach lid and pulse on low speed until pork is broken into smaller pieces and sauce residue has mixed with the pork. Place pork into separate mixing bowl and add chopped vegetables. (If you have time, you can saute vegetables before adding them to the pork-either way works)
Roll out pie crusts and cut them into quarters. Place a heaping amount of pork mixture into center of crusts and spread out to about 1 inch from edges. Sprinkle filling with Asiago cheese.
Place a second piece of pie crust over the filling and press edges together to seal in filling (a fork works well for this). Make a few small slits in the top and place on cookie sheet.
Continue process with remaining pieces until you have 6 turnovers. Bake turnovers for 30 minutes until crusts are golden brown. Serve warm with chimichurri sauce spooned over the top. Apple slices go wonderfully with this dish for a light supper. Enjoy!