Orange-Rosemary Pork Cutlets
Fresh orange adds a burst of citrus to these quick-simmered pork cutlets. Serve with roasted or braised winter squash halves, green peas and warm dinner rolls.
1 pound pork cutlets (fresh leg of pork or tenderloin)
1/4 teaspoon kosher or sea 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
- If necessary pound cutlets to 1/4-inch thickness; season with salt and pepper.
- 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.
- 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.
- Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.