Orange-Rosemary Pork Cutlets

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 251 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  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. 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. Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
You might also like



Husband loved it. Me eh I think Im just not a pork person. I think it came out as it should. I added the pork back in early to simmer with the sauce.

From around the web