Food recipes
Balsamic Rosemary Pork Cutlets
Balsamic Rosemary Pork Cutlets Ingredients: oil, olive, salad or cooking spices, rosemary, dried soup, chicken broth or bouillon, dry pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, pepper,...
Balsamic Rosemary Pork Cutlets
Ingredients:
oil, olive, salad or cooking
spices, rosemary, dried
soup, chicken broth or bouillon, dry
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
vinegar, balsamic
honey
Directions:
Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.
Ingredients:
oil, olive, salad or cooking
spices, rosemary, dried
soup, chicken broth or bouillon, dry
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
vinegar, balsamic
honey
Directions:
Heat oil in large nonstick skillet over medium high heat.
Sprinkle pork with rosemary, salt, and pepper.
Add to pan and cook 3 minutes on each side, or until done.
Remove pork from pan and keep warm.
Combine broth, vinegar and honey, stirring with a whisk.
Add to pan, scraping to loosen browned bits.
Bring to boil.
Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
Return pork to pan and cook until thoroughly heated.