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California Pork Cutlets

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“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.”
READY IN:
15mins
SERVES:
2
UNITS:
US

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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