California Pork Cutlets

• 2 medium bananas, firm, peeled
• 2 teaspoons vegetable oil
• 4 pork cutlets, 1/4-inch thick
• 12 teaspoon dried rosemary, crumbled
• salt and pepper
• 12 cup orange juice
• 12 teaspoon cornstarch
• 14 cup raisins

1. Cut bananas in half crosswise, then lengthwise to make 8 slices.
2. In 12" nonstick skillet, saute bananas in hot oil over medium-high heat until lightly browned, turn once.
3. Remove bananas.
4. Sprinkle pork with rosemary, salt and pepper.
5. In same skillet, saute pork, 1-2 minutes on each side.
6. Blend orange juice and cornstarch in cup.
7. Stir into skillet.
8. Add raisins.
9. Heat to a boil.
10. Reduce heat.
11. Cover; simmer 3 minutes.
12. Arrange bananas and 2 cutlets on 2 plates.
13. Spoon sauce over top.

bananas, vegetable oil, pork cutlets, rosemary, salt, orange juice, cornstarch, raisins

Taken from www.food.com/recipe/california-pork-cutlets-325542 (may not work)