| 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 | T | Margarine |
| 1 | T | Vegetable oil |
| 1/4 | t | Thyme |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 294
Total Fat: 32.9g
Cholesterol: 142.9mg
Sodium: 195.6mg
Potassium: 811.6mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 5.3g
Protein: 45.6g