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Dinner recipe · from the recipe book

Pork Souvlaki Rice Bowls with Parsley-Mint Sauce

Garlicky oregano-marinated pork chops seared golden over lemony rice with crisp cucumber, tomatoes and olives, finished with a bright, tangy herb sauce.

Pork Souvlaki Rice Bowls with Parsley-Mint Sauce

Ingredients

  • 4 chops600 gBoneless pork chopscut into 1-inch pieces
  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 2⅓ cups560 gWater
  • 3½ tbsp45 gOlive oildivided
  • ¼ cup60 gLemon juicedivided
  • 4 cloves12 gGarlicminced, divided
  • 1 tbsp3 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ⅔ cup chopped40 gFresh parsleyleaves, finely chopped
  • 2½ tbsp chopped15 gFresh mintleaves, finely chopped
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoeshalved
  • ½ medium60 gRed onionthinly sliced
  • 9 large olives40 gBlack olives, cannedsliced
  • ⅓ cup crumbled50 gFeta cheesecrumbled

Steps

  1. In a bowl, mix one third of the olive oil, half of the lemon juice, half of the garlic, the oregano, the paprika, the black pepper and half of the salt. Toss the pork in it and let it marinate 15 minutes while you cook the rice.
  2. In a saucepan, bring the water and one quarter of the remaining salt to a boil, stir in the rice, cover and simmer on low 18 minutes. Rest off the heat, covered, 5 minutes, then fluff.
  3. Make the herb sauce: stir together the parsley, mint, the remaining garlic, half of the remaining olive oil, the remaining lemon juice and the remaining salt. Set aside.
  4. Heat the last of the olive oil in a large skillet over medium-high heat. Sear the pork in one layer, turning, 6 to 8 minutes, until browned and 145°F (63°C) inside; let it rest 3 minutes.
  5. Divide the rice among four bowls. Top with the pork, cucumber, cherry tomatoes, red onion and olives.
  6. Spoon the herb sauce over each bowl and scatter the feta on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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