Pork Cutlets with Orange, Red Onion, and Rosemary

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Orange and rosemary make a dynamic savory pair, bringing irresistible flavor to an easy-to-cook cut of pork. Cutlets are thin and lean, so they cook up in minutes. To ensure tenderness, be careful not to overcook.


  • 8 piece(s) pork, boneless leg cutlets
    (3 ounces each), about 3/4 inch thick
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 3/4 teaspoon rosemary, dried
  • 2 tablespoon oil, olive, extra-virgin
  • 1 tablespoon onion(s), red
  • 1/2 cup(s) broth, chicken, fat-free, less sodium
  • 1 small orange(s)
    grated and juiced


  • 1

    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.

  • 2

    Reduce heat to low. Add remaining oil to the skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice and 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.

Nutritional Information Amount Per Serving
  • Calories288
  • Total Fat16g
  • Saturated Fat3.5g
  • Sodium268mg
  • Carbohydrates3g
  • Dietary Fiber0g
  • Protein32g
  • Cholesterol100mg
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