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Grilled Rosemary Pork Cutlets

  • 4 pork cutlets approximately 1/2 inch thick
  • 1 1/2 tablespoon chopped rosemary
  • 1 1/2 tablespoon olive oil
  • 1 1/2 tablespoon honey
  • 2 tablespoons minced garlic
  • juice of 1 lemon

Place each pork cutlet between a sheet of platic wrap and pound to approximately 1/4 inch thick.

Mix the remaining ingredients in a bowl and rub an equal amount of the marinade on each side of the pork cutlets.

Place in a shallow dish or plastic bag and refrigerate for 1 to 2 hours.

Grill each cutlet over medium heat for 1 to 2 minutes per side or until cooked through.
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