Pork Cutlet with Orange & Thyme(Keebler)

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 ¼ inch 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 1½ 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 (½ cup per person) and chopped broccoli side dishes.

Also good with zucchini and carrot julienne.