Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.
Spread out onto the preheated baking tray and roast for 15–20 minutes. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and ...
Though a yogurt marinade isn’t traditional for pork souvlaki, in this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take advantage of ...