Pork Cutlet With Orange And Thyme Keebler

1/2 pound pork blade chops

or pork tenderloin 8 Keebler Townhouse crackers -- finely crushed

1 tablespoon margarine

1 tablespoon vegetable oil

1/4 teaspoon thyme

1/4 teaspoon grated orange rind

salt and pepper 1/2 cup fresh orange juice -- or more

basmati rice chopped broccoli

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 in 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 add 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.