Recipe: Italian-Style Pork Cutlets with Olive-Tomato Sauce

ITALIAN-STYLE PORK CUTLETS

FOR THE CUTLETS:
1 tablespoon butter (or roasted garlic butter with olive oil)
1 pound boneless pork loin slices (8 slices about 1/2-inch thick)
1/4 teaspoon coarsely ground pepper
FOR THE SAUCE:
1 teaspoon fresh garlic, finely chopped
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 (2 1/4 oz.) can sliced ripe olives
1 medium tomato, cut into 12 wedges

In large skillet, melt butter until sizzling; add pork slices and pepper; cook over medium-high heat, turning occasionally, until pork is no longer pink (8-12 minutes); remove pork from skillet and keep warm.

TO PREPARE THE SAUCE:
To same skillet, add garlic and rosemary; continue cooking until garlic begins to brown (2-3 minutes)

Stir in chicken broth; continue cooking, stirring constantly, until mixture comes to a full boil and thickens (5-8 minutes)

Stir in olives and tomato; continue cooking until heated through (1 minute); serve sauce over meat.

Makes 4 servings
Source: Recipe booklet: Land O Lakes Homestyle Cooking For Today