Pan-Fried Pork Cutlets with Orange and Green Olive Salsa

Name: Pan-Fried Pork Cutlets with Orange and Green Olive Salsa
Ingredients: 2 , seedless oranges, peeled, pith removed with knife, and orange segments cut into 1/4-inch pieces; 1 cup, pimento-stuffed olives, chopped; 1 medium clove, garlic, minced; 2 tablespoons, chopped fresh parsley leaves; 1 tablespoon, olive oil; 1/2 cup, all-purpose flour; 1 cup, plain bread crumbs; 2 , large eggs; 4 , boneless pork chops, about 1/2 inch thick; 1/2 cup, vegetable oil

Main Courses
Pork
Quick

Appears in Cook's Country June/July 2005

A brightly flavored, easy meal.

SERVES 4

Pan-Fried Pork Cutlets with Orange and Green Olive Salsa

Why This Recipe Works

This is a members' feature.