| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 2 | Servings | |
INGREDIENTS
| 1/4 | c | Diced, dried peaches&apricots |
| 1/4 | c | Dark rum |
| Citrus rice | ||
| 1 | T | Butter |
| 2 | 4 oz. pork cutlets | |
| 2 | T | Flour |
| Salt & pepper to taste | ||
| 1 | t | Grated ginger root |
| Juice of 1 lime, save peel | ||
| 1/4 | t | Ground allspice |
| 1 | t | Brown sugar |
| Lime slices, optional | ||
| Juice of1/2 orange-save peel |
INSTRUCTIONS
Combine dried fruit and rum in bowl. Either set aside 30 minutes to soften or heat at med. heat in microwave. Set aside. Prepare citrus rice. While it is cooking, prepare pork. Melt butter in med. skillet. Dust pork with flour seasoned to taste with salt and pepper. Reserve any leftover flour. Add pork cutlets and ginger root to skillet and brown over medium heat on both sides, about 2 minutes per side. Add dried fruit and any remaining rum, lime and orange juices and allspice. Stir in 1/2 ts. reserved flour, brown sugar, 1/2 ts. salt and pepper to taste. Cover and simmer until pork is cooked through and sauce is slightly thickened, 5 to 10 minutes. Spoon citrus rice onto 2 plates. Top each with 1 pork cutlet and half the sauce. Garnish with lime slices. Serve immediately. RECIPE FOR CITRUS RICE: See MM#: 3, or search data base. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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