- 1 pound pork cutlets
- 1/8 teaspoon garlic powder
- Sea salt and pepper
- 1 teaspoon olive oil
- 1 tablespoon apricot preserves
- 1/4 cup red wine
- 1 tablespoon basil, chopped (optional)
Season pork cutlets with garlic powder, salt and pepper. Heat olive oil in a large skillet over medium to medium-high heat. Place cutlets in pan and cook 1-2 minutes, flip, and cook for an additional minute. Meanwhile, in a small bowl, whisk together apricot preserves with red wine. Add to pan with pork and let cook until reduced, for approximately 1-2 minutes. Cutlets will caramelize slightly. If sauce evaporates too much, add a drop of water. Top with basil, if preferred.