Orange-Glazed Pork Cutlets

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!