Pork Cutlets l’Orange

When my mom makes these they melt in your mouth.  Mine never turn out quite that tender, but still yummy!

Recipe courtesy of my sister Nancy Bruno, modified a bit by me.

Pork Cutlets “l’Orange”

5-6 pork cutlets, thinly sliced, preferably boneless (approximately 1 pound)
1 egg
flavored bread crumbs (1/2 to 3/4 cup)
butter and oil for browning
garlic powder, salt & pepper
1/2 cup orange juice
1 tsp honey

In a shallow bowl, beat the egg with a dash of water.  Pour the bread crumbs into another shallow bowl or onto a piece of wax paper (I start with only half the crumbs and then add more as needed). Dip each pork cutlet into the egg-wash, then into the bread crumbs.  Coat both sides.  Set aside on a plate.

Melt 1 Tbls butter and 1-2 Tbls oil in a frying pan over medium-high heat.  Add the pork cutlets; brown on both sides (2-3 minutes per side).  [You may need to do this in batches, though it’s best if you have a frying pan with a cover that will hold all the cutlets in one layer.]

Once all the cutlets are browned, sprinkle them with garlic powder, salt and pepper (as desired).  [If you removed any of the cutlets, return them all to the pan now.]  Drizzle honey over the cutlets.  Lower the heat to medium-low.  Pour orange juice over cutlets.  Cover and cook over medium-low heat for about 45 minutes or until done and tender.  Gently loosen and turn the cutlets about half way through cooking time. [Update: Mom says to cook them for at least an hour, even 75 minutes.  Must be why hers end up so much more tender than mine! 🙂  ]

Have more orange juice nearby to add if too much evaporates.

NOTE:  My notes on this recipe indicate to mix the OJ with 1/4 cup of water, but I never remember to do that and it turns out fine.

Copyright © 2010, Lucinda DeWitt

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