Orange-Glazed Pork Cutlets

1. 1

   Put two chops in a gallon zip-top bag.

2. 2

   Pound each lightly until they are just over 1/4 thick, then move to a platter or rimmed sheet pan.

3. 3

   Repeat with the remaining chops.

4. 4

   Season both sides of each chop with salt and pepper, cover and let sit at room temperature for about 20 minutes.

5. 5

   Heat the oil in a large skillet over medium-high heat

6. 6

   When the oil just starts to smoke, add the cutlets.

7. 7

   Cook them for 90 seconds.

8. 8

   Flip the cutlets and immediately top each with a tablespoon of marmalade.

9. 9

   Let them cook about 90 seconds more.

10. 10

    Flip the cutlets again and cook for about 30 seconds.

11. 11

    The marmalade will turn itself into a very nice glaze.

12. 12

    Serve each cutlet with a drizzle of the glaze that is remaining in the pan.

13. 13

    Enjoy!

No additional tips available.