Orange-Rosemary Pork Cutlets

• 1 pound pork cutlets fresh leg of pork or tenderloin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 teaspoons olive oil divided
• 1 navel orange peeled and sliced, optional: reserve some peel for garnish
• 1 teaspoon dried rosemary crushed
• 1/4 cup peach jam OR apricot jam

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 saute, 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.

pork cutlets, salt, pepper, olive oil, orange, rosemary, peach

Taken from www.yummly.com/recipe/Orange-Rosemary-Pork-Cutlets-2248615 (may not work)