Pork Cutlets(Dinner)

• 4 Tbsp. olive oil
• 4 lb. pork cutlets
• 8 garlic cloves, minced
• 1 (20 oz.) can Italian plum tomatoes, drained (save juice)
• 1 c. dry white wine
• 1 tsp. dried thyme, crumbled
• 1 tsp. dried oregano, crumbled
• 3/4 c. sliced Greek olives
• 1 lb. green beans (2-inch length)
• 1 (14 1/2 oz.) can low salt chicken broth

1. Cut pork into cubes.
2. Heat in olive oil (in Dutch oven) until brown.
3. Using a slotted spoon, remove meat onto plate.
4. Saute onions in the oil for 12 minutes.
5. Add garlic; cook 3 minutes. Add tomatoes, meat juices, chicken broth, white wine, thyme and oregano.
6. Put into casserole and bake, covered, for 1 hour.
7. Add olives and green beans; stir and cook for another 45 minutes. Season with salt and pepper.
8. Serve with hot rolls and a salad.

olive oil, pork cutlets, garlic, italian plum tomatoes, white wine, thyme, oregano, olives, green beans, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456800 (may not work)