* 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 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 Orange zest -- grated Salt and pepper 1/2 c Fresh orange juice -- or more Basmati rice Broccoli -- chopped 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" 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. Yield: 2 Servings Tastes really good with Basmati rice (1/2 cup per person) and chopped broccoli side dishes. Also good with zucchini and carrot julienne. Posted by: Pat Hanneman - - - - - - - - - - - - - - - - - -