Pork Cutlet with Orange and Thyme(Keebler)

* Exported from MasterCook *

Pork Cutlet with Orange and Thyme (Keebler)

Recipe By : Hanneman and Keebler Townhouse
Serving Size : 2 Preparation Time :0:15
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork blade chops
or pork tenderloin
8 Keebler Townhouse crackers -- finely crushed
1 tablespoon margarine
1 tablespoon vegetable oil
1/4 teaspoon thyme
1/4 teaspoon grated orange rind
salt and pepper
1/2 cup fresh orange juice -- or more

basmati rice
chopped broccoli

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 in
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 add
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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NOTES : from 'PatH' phannema@wizard.ucr.edu