Categories: not tried, south beach
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
-
Season cutlets with salt pepper and rosemary.
-
Heat 1 T oil in skillet and brown cutlets.
-
Remove.
-
Reduce heat to low, add remaining oil, and onion and cook 1 min.
-
Raise heat back to med-high, add broth, zest, and juice and cook to reduce by half.
-
Add pork back, coat, and cook until done.