California Pork Cutlets

This sounds super good. Bananas, raisins, pork and OJ all together. I can't wait to try it. It's from the Favorite Brand Names Cookbook.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  medium bananas, firm, peeled
• 2  teaspoons  vegetable oil
• 4  pork cutlets, 1/4-inch thick
• 1⁄2 teaspoon dried rosemary, crumbled
•  salt and pepper
• 1⁄2 cup  orange juice
• 1⁄2 teaspoon cornstarch
• 1⁄4 cup raisins

Directions

1. Cut bananas in half crosswise, then lengthwise to make 8 slices. In 12" nonstick skillet, saute bananas in hot oil over medium-high heat until lightly browned, turn once. Remove bananas.
2. Sprinkle pork with rosemary, salt and pepper. In same skillet, saute pork, 1-2 minutes on each side.
3. Blend orange juice and cornstarch in cup. Stir into skillet. Add raisins. Heat to a boil. Reduce heat. Cover; simmer 3 minutes.
4. Arrange bananas and 2 cutlets on 2 plates. Spoon sauce over top.