Pork Cutlets with Orange, Red Onion and Rosemary

Ingredients:

• 8 (3oz.) pork cutlets, about 3/4-inch thick
• 3/4 tsp dried rosemary
• 2 tbsp. extra-virgin olive oil, divided
• 1 tbsp. minced red onion
• 1/2 cup lower sodium chicken broth
• grated zest and juice from 1 small orange
• salt
• freshly ground black pepper

Makes 4 Servings

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.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I am on a roll with the South Beach Diet right now. Pork was on sale this week and I was craving a satisfying pork dinner. I am on a roll when it come to exploring new bold flavors and this recipe looked good. Who knew that orange and rosemary tasted to well together especially with pork? This is quick and easy  restaurant-quality dinner that can be enjoyed at home for a lot less money than what you'd get if you ate out. As for the olive oil, you can use one of the following from the Imperial Olive in Williamsburg, VA: Blood Orange Infused, Tuscan Herb, or Organic Garlic Infused. For more info, visit www.TheImperialOlive.com.