Low Carb Savory Orange Pork Cutlets

1 large orange, peeled, segmented
1/2 cup Kalamata olives, chopped
1 small garlic clove, minced
1/2 Tbsp olive oil
salt and pepper to taste
2 lean, boneless pork cutlets
1 Tbsp light vegetable oil

In a bowl, put the orange segments, olives, garlic, and olive oil; toss to combine then set aside.
Salt and pepper the pork cutlets.
Put oil in a skillet and heat over medium heat, then add pork cutlets and cook until nicely browned on both sides and cooked through; remove pork cutlets and set aside, covering to keep warm.
To hot skillet, add the orange mixture, stirring to warm and incorporate the brownings from the bottom of the skillet.  Cook just until heated through.
Serve by putting pork cutlets on plate and spooning orange mixture over.
This may be served over mixed greens salad.  Just arrange greens on plate, set pork cutlet alongside, then spoon orange mixture over both the greens and pork cutlet.
Serves 2.