Balsamic Rosemary Pork Cutlets Recipe

Ingredients for Balsamic Rosemary Pork Cutlets

• Olive Oil
• Fresh Rosemary Leaf
• Canned Chicken Broth
• Pork Tenderloin
• 1/2 teaspoon salt
• Black Pepper
• Balsamic Vinegar
• 1 tablespoon honey

How to Make Balsamic Rosemary Pork Cutlets

1. Pat 4 (4-ounce) pork cutlets dry with paper towels.
2. In a small bowl, combine 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Sprinkle the rosemary mixture evenly over both sides of the pork cutlets.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. Add pork cutlets to the skillet and cook for 3 minutes per side, or until the internal temperature reaches 145°F (63°C).
6. Remove pork cutlets from the skillet and set aside, keeping warm.
7. In the same skillet, combine 1/4 cup chicken broth, 2 tablespoons balsamic vinegar, and 1 tablespoon honey.
8. Bring the mixture to a boil, whisking constantly.
9. 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.
10. Return the pork cutlets to the skillet and toss to coat in the balsamic glaze.
11. Serve immediately with your favorite sides, such as the suggested arugula salad with strawberries and buttermilk red potatoes.