Orange-Rosemary Pork Cutlets

1. 1

   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 saute, 3-4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.

2. 2

   Heat remaining 2 teaspoons oil, add orange slices, rosemary and 2 tablespoons water. Cover and cook 2-3 minutes, until orange is tender. Add jam and a tablespoon of water, cook over medium heat, stirring, until sauce is of desired consistency.

3. 3

   Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.