Greek Pork Cutlets with Cucumber Sauce


Cutlets 1 pound pork tenderloin

1 small onion, chopped

2 Tbsp lemon juice

1 Tbsp minced fresh parsley

2 garlic cloves, minced

¾ tsp dried thyme

¼ tsp salt

1/8 tsp pepper Cucumber Sauce

1 small tomato, seeded and chopped

2/3 cup reduced fat plain yogurt

½ cup seeded cucumber

1 tbsp finely chopped onion

½ tsp lemon juice

1/8 tsp garlic powder


1. Cut pork into eight slices; flatten to ½ inch thickness.

2. In a large resealable plastic bag, combine the onion, lemon juice, parsley, garlic, thyme and pepper; add pork.

3. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

4. In a small bowl, combine the cucumber sauce ingredients; mix it over and refrigerate until serving.

5. Drain pork and discard marinade. Add salt to pork.

6. Place on a broiler pan coated with nonstick cooking spray.

7. Broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear. Serve with the cucumber sauce.

Yield: 4 Servings

Serving Suggestions:

Serve with a side of couscous.