Pork Cutlets with Orange, red onion, and rosemary

(from solipsistic’s recipe box)

Source: RecipeThing user Asaka

Ingredients

  • 8 3 oz pork cutlets 3/4" thick
  • 3/4 t dried rosemary
  • 2 T olive oil, divided
  • 1 T minced red onion
  • 1/2 c low sodium chicken broth
  • grated zest and juice of 1 orange
  • salt
  • pepper

Directions

  1. Season cutlets with salt pepper and rosemary.

  2. Heat 1 T oil in skillet and brown cutlets.

  3. Remove.

  4. Reduce heat to low, add remaining oil, and onion and cook 1 min.

  5. Raise heat back to med-high, add broth, zest, and juice and cook to reduce by half.

  6. Add pork back, coat, and cook until done.

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