California Pork Cutlets
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 medium bananas, firm, peeled
- 2 teaspoons vegetable oil
- 4 pork cutlets, 1/4-inch thick
- 1⁄2 teaspoon dried rosemary, crumbled
- salt and pepper
- 1⁄2 cup orange juice
- 1⁄2 teaspoon cornstarch
- 1⁄4 cup raisins
directions
- 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.
- Sprinkle pork with rosemary, salt and pepper. In same skillet, saute pork, 1-2 minutes on each side.
- Blend orange juice and cornstarch in cup. Stir into skillet. Add raisins. Heat to a boil. Reduce heat. Cover; simmer 3 minutes.
- Arrange bananas and 2 cutlets on 2 plates. Spoon sauce over top.
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Reviews
-
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!
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!