Pork Cutlet with Orange and Thyme

Categories: Pork

Serves: 2 Servings

Ingredients:

1/2 lb Pork blade chops or pork
-tenderloin
8 Keebler Townhouse crackers;
-finely crushed
1 tb Margarine
1 tb Vegetable oil
1/4 ts Thyme
1/4 ts Grated orange rind
Salt and pepper
1/2 c Fresh orange juice; or more
Basmati rice
Chopped broccoli

Instructions:
From: PatH

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 1/4" 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 1 1/2 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 (1/2 cup per person) and chopped
broccoli side dishes. Also good with zucchini and carrot julienne.

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