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Mediterranean pork cutlets


  • Mix together the oil, lemon juice, garlic, rosemary and seasonings in a large bowl. Add the pork and toss well.
  • Then put the pork and marinade into a plastic zip top bag, lay out flat and refrigerate for about 45 mins, turning now and again.
  • Preheat oven to 200°C.
  • When ready, transfer the cutlets to an oven tray with the capsicum, zucchini, eggplant and tomatoes. Season the vegies and cook in the oven for about 40-45 mins until the pork is tender, turning the cutlets and vegies at least once. 
  • To serve, place the vegies and pork on individual plates, spoon plenty of the cooking juices over the top and add a little balsamic to the vegies.


  • ½ cup olive oil
  • juice of ½ lemon
  • 1 garlic clove, crushed
  • 1-2 tbsp freshly chopped rosemary
  • freshly ground salt & pepper
  • 4 large pork loin cutlets, trimmed well
  • 1 yellow capsicum, cut into chunks
  • 2-3 zucchini, sliced thickly on the diagonal & then halved
  • 2-3 Japanese eggplants, cut on the diagonal
  • 2 ripe, red tomatoes, cored & halved
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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