- 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.