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Collection: Sautéing & Stir-Frying

Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula

Citrus kissed chutney and a wilted salad brings this dish together. Links to the Cinnamon Orange-Cranberry Chutney and Wilted Arugula.
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board
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