Zutaten für Balsamic Rosemary Pork Cutlets
- 1 tablespoon olive oil
- Fresh Rosemary Leaf
- 1/4 cup chicken broth
- 4 (4-ounce) pork cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dried rosemary
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Zubereitung von Balsamic Rosemary Pork Cutlets
- Pat 4 (4-ounce) pork cutlets dry with paper towels.
- In a small bowl, combine 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle the rosemary mixture evenly over both sides of the pork cutlets.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add pork cutlets to the skillet and cook for 3 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Remove pork cutlets from the skillet and set aside, keeping warm.
- In the same skillet, combine 1/4 cup chicken broth, 2 tablespoons balsamic vinegar, and 1 tablespoon honey.
- Bring the mixture to a boil, whisking constantly.
- Reduce heat to low and simmer for 6-8 minutes, or until the sauce has reduced to about 1/3 cup and has thickened to a syrupy consistency.
- Return the pork cutlets to the skillet and toss to coat in the balsamic glaze.
- Serve immediately with your favorite sides, such as the suggested arugula salad with strawberries and buttermilk red potatoes.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
12g
Carbs
3g
