Orange-Rosemary Pork Cutlets Recipe -

Orange-Rosemary Pork Cutlets

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"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."

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Original recipe makes 4 servings Change Servings


  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.
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Sep 23, 2009

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.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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