| 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.
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