Valencia Pork Medallions - California Ripe Olives

Ingredients

• 2 tablespoons olive oil
• 4 (5 oz.) pork cutlets, pounded thin
• Salt and ground black pepper to taste
• 1/2 cup all purpose flour
• 2 cloves garlic, thinly sliced
• 1 teaspoon minced serrano peppers
• 3/4 cup California Black Ripe Olives, halved
• 3/4 cup orange segments
• 1/4 cup low sodium chicken broth
• 1 tablespoon dry sherry
• 1 tablespoon honey