Created by QueenBea on March 28, 2016
Step 1: Grind the garlic, salt, rosemary and fennel with a mortar and pestle into a paste.
Step 2: Place the paste into a large re-sealable plastic bag along with the oil, lemon juice, onion powder and oregano; swish to mix.
Step 3: Add the pork cutlets and gently swish making sure everything is well coated; seal and refrigerate for 4 to 6 hours.
Step 4: Place in a skillet and cook over medium-high heat for about 15 minutes per side or until cooked through and you have a nice light golden crust on both sides.
Step 5: Enjoy!