We've been trying to incorporate new -and healthy- meals into our usual lineup. We basically eat the same meals over and over in rotation. I enjoy them but my taste buds are getting bored. So I went on the hunt for new and unusual things. I came across this recipe on the Food and Wine website. It's normally served with whole wheat pitas but we didn't have any and didn't feel like running out to the store. So we just ate the pork as is and dipped it into the yogurt dip. We haven't had pork in years and I have to say this was delicious! Definitely going to be a staple in our rotation.
From: Food and Wine Magazine
2 boneless pork chops, cuts into thin strips
1 red onion, cut into 1/2 inch wedges
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
2 garlic cloves, mashed to a paste
Kosher salt and black pepper
1 cup Greek or plain non-fat yogurt
1/3 cucumber, finely diced
1. In a bowl, mix together the pork, onion, olive oil, lemon juice, oregano, and 1 clove of mashed garlic. Season with salt and pepper. Let sit for 20 minutes.
2. Mix the yogurt, cucumber, and the remaining 1 clove of garlic. Season with salt and pepper.
3. Heat a saute pan, and add the pork and onion mixture. Cook until browned, stirring occasionally. I let mine get nicely browned and it took about 10 minutes.
4. Serve the pork and onions with the tzatziki. You can also serve it with the whole wheat pitas. We ate ours just dipped in the tzatziki and served it with steamed broccoli and a sweet potato.