Hello all– I’m so glad we have a hearty rosemary bush out in our side yard– not thanks to us– The family who lived here before us 20 years ago planted it and we’ve been reaping the bounty every since. So here’s a simple, savory dish that takes advantage of a fresh sprig of rosemary. It’s quick and easy for dinner in a hurry.
ROSEMARY TOMATO PORK CUTLETS
4 pork cutlets (about 1/2″ thick)
splash olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp. rosemary, minced
1/2 tsp. dried oregano
1 can petit cut tomatoes with garlic & herbs
Heat the olive oil in a sauté pan and then toss in the pork cutlets. Brown them on medium high for just 2 to 3 minutes per side, until they are just browned. Move them over to a baking dish.
Into the same sauté pan add the onion and cook for 3 to 5 minutes until the onion stats to brown (if the pan seems dry add a bit more olive oil). then stir in the garlic, rosemary and oregano and cook 2 minutes more. Then pour in the tomatoes and mix well.
Pour the tomato mixture over the pork chops in the baking dish and pop it into a 425 degree over for just 8 to 10 minutes (depending on how thick your pork it cut).
It’s great with a big bowl of pasta, a pile of mashed potatoes or herbed couscous…