Orange-Rosemary Pork Cutlets Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Orange-Rosemary Pork Cutlets

Read Directions
Add to Meal Planner
Orange-Rosemary Pork Cutlets

Add to Meal Planner


  • 1 lb. pork cutlets (fresh leg of pork or tenderloin)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 4 tsp. olive oil (divided)
  • 1 navel orange (peeled and sliced, optional: reserve some peel for garnish)
  • 1 tsp. dried rosemary (crushed)
  • 1/4 cup peach jam (OR apricot jam)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    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 sauté, 3-4 minutes on each side until cooked through. Remove cutlets to plate, cover with foil to keep warm.
    2. 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.
    3. Pour sauce over cutlets, garnish with slivered orange peel if desired, and serve.
    Discover more recipes from Pork