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Pork Cutlets with Orange, Red Onion and Rosemary Recipe

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This recipe for Pork Cutlets with Orange, Red Onion and Rosemary is from From Seeds to Riches, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (3 oz) pork cutlets, about 3/4" thick
3/4 teaspoon dried rosemary
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced red onion
1/2 cup lower-sodium chicken broth
Grated zest and juice from 1 small orange
Salt & freshly ground black pepper
Directions:
Directions:
Season cutlets with salt and pepper and rub with rosemary. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook cutlets, in batches if necessary, until lightly browned, about 2 minutes per side. Transfer to a plate.

Reduce heat to low. Add remaining oil to skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice. Cook until liquid is reduced by half and slightly thickened, about 3 minutes. Add pork back to the skillet and cook, turning to coat; cook 1 minute more.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Nutrition per serving: 320 calories, 17 g fat, 4.5 g saturated fat, 37 g protein, 3 g carbohydrate, 0 g dietary fiber, 170 mg sodium.

This takes more time to prep than to cook.

I use fresh rosemary and have substituted chicken breast, pounded into cutlets with a meat tenderizing hammer.

 

 

 

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