Pork Cutlet With Orange And Thyme

Tastes really good with Basmati rice (1/2 cup per person) and chopped broccoli side dishes. Also good with zucchini and carrot julienne.

Ingredients

• 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

Directions

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.

Submitted 6/13/05.
Source: Internet/Hanneman and Keebler Townhouse
Submitted By: Marlen
matchlessm@aol.com
Pork Cutlet With Orange And Thyme