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.
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