Grilled pork cutlets marinated in rosemary, olive oil and honey make for a tasty and easy weeknight meal. Throw some corn or zucchini on the burner alongside the pork for a whole plate of grilled goodness.
1 1/2 pound boneless pork cutlet
2 lemons, juiced
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon dried rosemary
salt and pepper, to taste
Place the cutlet between two sheets of wax paper and pound thin with a meat hammer or the bottom of a heavy skillet.
Combine the lemon juice, olive oil, honey, rosemary and pepper in a small shallow bowl and mix well. Add the pork cutlet and refrigerate for 1 hour, turning the meat occasionally.
Preheat the grill and brush with oil. Remove the meat from the marinade and grill, basting occasionally, for 4-6 minutes.
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reviews & comments
July 19, 2013
Used fresh rosemary from my garden instead of dried for a fresher, stronger flavor. Very good recipe! Served it with grilled zucchini and tomatoes.