Fresh orange adds a burst of citrus to these quickly simmered pork cutlets. Serve with roasted or braised winter squash halves, green peas and warm dinner rolls.

Orange-Rosemary Pork Cutlets

1 pound pork cutlets (fresh leg of pork or tenderloin)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 teaspoons olive oil - divided use
1 navel orange, peeled and sliced (optional: reserve some peel for garnish)
1 teaspoon dried rosemary, crushed
1/4 cup peach or apricot jam

1. If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper.
2. Heat 2 teaspoons oil in large nonstick skillet; add pork and sauté, 3 to 4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.
3. Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2 to 3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.
4. Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.