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
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.
Serves 4.
Recipe provided courtesy
of Pork, The Other White Meat.
