California Pork Cutlets

READY IN: 15mins
Recipe by PSU Lioness

This sounds super good. Bananas, raisins, pork and OJ all together. I can't wait to try it. It's from the Favorite Brand Names Cookbook.

Top Review by Jane H.

I have prepared this dish for Thanksgiving. It goes well with sweet potatoes in orange juice sauce sweetened with brown sugar, and stuffing as another side. To put some green along side that I add steamed broccoli as well. I have come back to it again and again - I'm delighted to find it referenced on your site!

Ingredients Nutrition

  • 2 medium bananas, firm, peeled
  • 2 teaspoons vegetable oil
  • 4 pork cutlets, 1/4-inch thick
  • 12 teaspoon dried rosemary, crumbled
  • salt and pepper
  • 12 cup orange juice
  • 12 teaspoon cornstarch
  • 14 cup raisins

Directions

  1. Cut bananas in half crosswise, then lengthwise to make 8 slices. In 12" nonstick skillet, saute bananas in hot oil over medium-high heat until lightly browned, turn once. Remove bananas.
  2. Sprinkle pork with rosemary, salt and pepper. In same skillet, saute pork, 1-2 minutes on each side.
  3. Blend orange juice and cornstarch in cup. Stir into skillet. Add raisins. Heat to a boil. Reduce heat. Cover; simmer 3 minutes.
  4. Arrange bananas and 2 cutlets on 2 plates. Spoon sauce over top.

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