Seared Pork Cutlets With Citrus 'Marmalade' & Sesame Snap Peas

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Sesame Snap Peas:

2 teaspoons olive oil or other vegetable oil

1/4 cup finely chopped onion

-- Pinch ground ginger or 1 teaspoon finely grated fresh ginger

12 ounces snap peas, trimmed

1/2 teaspoon toasted sesame oil

1 teaspoon soy sauce

-- Salt and pepper to taste


6 to 8 pork loin cutlets or 4 small boneless pork loin chops (about 1/2 inch thick), about 1 1/2 pounds

1 to 2 tablespoons olive oil or butter

1 cup finely diced onion

10 kumquats, thinly sliced and seeded, or about 4 Mandarinquats (see Note), halved then sliced and seeded (juice reserved)

-- Juice of 1 orange

2 tablespoons white wine or broth

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