Redcurrant & Rosemary Pork Cutlets

This has got to be my go-to pork recipe these days. I quite often serve this with a blend of mashed potatoes and sweet potatoes with some crisp green beans on the side. I have also substituted cranberry for the redcurrant jelly and it is just as delicious.

4 large pork cutlets
Olive oil cooking spray
½ cup redcurrant jelly
2 Tbsp red wine vinegar
2 Tbsp fresh rosemary, roughly chopped

Heat a non-stick frypan over medium heat. Spray both sides of pork with oil. Season with salt and pepper.
Cook cutlets, 2 at a time, for 5 minutes each side, or until golden and cooked through. Remove to a plate and keep warm.
Add redcurrant jelly, vinegar, rosemary and salt and pepper to frying pan. Stir over medium heat until mixture comes to the boil. Reduce heat to low. Add cutlets. Simmer for 5 minutes, or until heated through.
Place pork onto serving plates. Spoon over sauce. Serve with potatoes and green beans, if desired.

Serves 4

Per Serve (without potatoes and beans):
1219kj;
8.3g fat;
3.1g saturated fat;
39.2g protein;
14.5g carbohydrates;
0g fibre;
112mg cholesterol;
125mg sodium