0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables Pork 2 Servings

INGREDIENTS

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 Grated orange rind
Salt and pepper
1/2 c Fresh orange juice; or more
Basmati rice
Chopped broccoli

INSTRUCTIONS

From: PatH <phannema@wizard.ucr.edu>
Date: Wed, 8 May 1996 15:02:04 -0700 (PDT)
Recipe by: Hanneman and Keebler Townhouse
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 i 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 ad 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #77
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“How about a private meeting with God? Pray!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?