Pork cutlet with orange and thyme

2 Servings

Ingredients

Quantity Ingredient
½ pounds Pork blade chops or pork tenderloin
8 Keebler Townhouse crackers; finely crushed
1 tablespoon Margarine
1 tablespoon Vegetable oil
¼ teaspoon Thyme
¼ teaspoon Grated orange rind
Salt and pepper
½ cup Fresh orange juice; or more
Basmati rice
Chopped broccoli

Directions

From: PatH <phannema@...>

Date: Wed, 8 May 1996 15:02:04 -0700 (PDT) Recipe by: Hanneman and Keebler Townhouse Use a food mill or food processor to finely crumb the crackers. Remove bones from the pork; cut and pound the pork into 3 to 4 inch cutlets no more than ¼" thick. Press the pork into the crumbs to coat. Let cutlets chill a bit and rest i the refrigerator (helps the crumbs stick without egg or mayo). Juice 1 small orange. Grate or zest the rind. Heat the oil and butter together. Fry the pork; about 1½ minutes per side. Add other ingredients to the skillet, reduce heat to moderate and ad other ingredients to the skillet. Simmer about 4 to 5 minutes to reduce the sauce. Serves 2 to 3 people.

Tastes really good with Basmati rice (½ cup per person) and chopped broccoli side dishes. Also good with zucchini and carrot julienne.

MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #77

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes