Pork Cutlet with Orange and Thyme(Keebler)

Directions

1. 1

   1/2 pound pork blade chops or pork tenderloin 8 Keebler Townhouse crackers -- finely crushed 1 tablespoon margarine 1 tablespoon vegetable o

2. 2

   Remove bones from the pork

3. 3

   cut and pound the pork into 3 to 4 inch cutlets, no more than 1/4" thick

4. 4

   Press the pork into the crumbs to coat

5. 5

   Let cutlets chill a bit and rest in the refrigerator (helps the crumbs stick without egg or mayo)

6. 6

   Juice 1 small orange

7. 7

   Grate or zest the rind

8. 8

   Heat the oil and butter together