1 pound pork cutlets (or 4 boneless pork chops)
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1 tablespoon dried oregano
2 cloves garlic (peeled and minced)
1/2 teaspoon salt
1/4 teaspoon black pepper
- Put the pork, oil, vinegar, oregano, and garlic in the glass or ceramic bowl, or in a sealed plastic bag and mix well. Cover bowl and refrigerate at least 4 hours or overnight.
- Sprinkle the pork with the salt and pepper.
- Place a large skillet on the stove over high heat. When hot, add the pork to the dry skillet, waiting about 30 seconds between each addition.
- Cook about 7 minutes on each side until crispy. Serve right away.
Lemon, lime or orange juice can be used instead of red wine vinegar.