cup Colavita Extra Virgin Olive Oil
8 small, lean, boneless pork cutlets
1 pint (2 cups) fresh or frozen blueberries
cup red onions, chopped fine
2 tablespoons orange marmalade
2 tablespoons balsamic vinegar
1 teaspoon orange peel
teaspoon ground ginger
teaspoon ground coriander
teaspoon crushed red pepper
Freshly ground black pepper
cup chopped fresh Italian parsley
Heat the Colavita Extra Virgin Olive Oil in a large skillet over
moderately high heat and brown cutlets on both sides; then lower
heat and finish cooking until no traces of pink remain.
When cooked, transfer cutlets to warmed serving platter and keep
To the same skillet add blueberries, onions, marmalade, balsamic
vinegar, orange peel, ginger, coriander, red and black peppers.
Stir over medium heat until thickened, about 4-5 minutes. Spoon over
cutlets and sprinkle with parsley.