*  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

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