The Pioneer Woman Tasty Kitchen
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Orange-Glazed Pork Cutlets

4.85 Mitt(s) 7 Rating(s)7 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 5

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Level: Easy

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Description

These are quick-n-easy center cut pork cutlets that are sauteed then glazed with some simple orange marmalade.

Ingredients

  • 6 whole Center Cut Pork Loin Chops (about 1/2" Thick -- I Cut My Own From A Roast)
  • 6 Tablespoons Orange Marmalade
  • 1 Tablespoon Canola Oil
  • 2 teaspoons Smoked Salt (or Plain Kosher Is Fine)
  • Black Pepper

Preparation

Put two chops in a gallon zip-top bag. Pound each lightly until they are just over 1/4″ thick, then move to a platter or rimmed sheet pan.

Repeat with the remaining chops.

Season both sides of each chop with salt and pepper, cover and let sit at room temperature for about 20 minutes.

Heat the oil in a large skillet over medium-high heat

When the oil just starts to smoke, add the cutlets.

Cook them for 90 seconds.

Flip the cutlets and immediately top each with a tablespoon of marmalade.

Let them cook about 90 seconds more.

Flip the cutlets again and cook for about 30 seconds. The marmalade will turn itself into a very nice glaze.

Serve each cutlet with a drizzle of the glaze that is remaining in the pan.

Enjoy!

2 Comments

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marynola on 3.25.2010

looks easy and yummy…we are always looking for new pork recipes. thanks!

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yardsailor on 3.24.2010

Love a quick and easy recipe, thanks for sharing.

7 Reviews

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carriebakes on 11.1.2010

Simple and delicious! Thanks!

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babskitchen on 10.5.2010

So tasty and so easy to make. A keeper for sure.

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drbettycrocker on 8.22.2010

Great flavor! May use less oil to fry. Also cast iron skillet had orange peel glued to it. Will try again though! Thanks!

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newyorkbabe on 6.18.2010

I made these a few days ago and we are all still talking about how delicious they were! For something so quick and simple to make I was shocked. I cannot wait to make these again and again.

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jessicagrimes on 5.29.2010

make these often!

I sometimes make a pan gravy adding some chicken stock and Dijon mustard to the pan after cooking the chops. I just let it simmer and reduce a bit. Serve these chops over rice with a steamed green veg…yum yum!

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