Pork Cutlet with Orange & Thyme(Keebler)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork chops
or tenderloin |
|
| 8 | each |
crackers
finely crushed |
*
|
| 1 | tablespoon |
margarine
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
orange zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
orange juice
fresh, or more |
|
| 1 | x |
basmati rice
|
*
|
| 1 | x |
broccoli florets
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork chops
or tenderloin |
|
| 8 | each |
crackers
finely crushed |
*
|
| 15 | ml |
margarine
|
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
orange zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
orange juice
fresh, or more |
|
| 1 | x |
basmati rice
|
*
|
| 1 | x |
broccoli florets
chopped |
*
|
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.
