Recipe - Fruit And Rum Pork Cutlets With Citrus Rice

One fourth cup Diced,dried peaches&apricots
One fourth cup Dark rum
Citrus rice
1 tablespoon Butter
2 4 oz. pork cutlets
2 tablespoon Flour
Salt & pepper to taste
1 teaspoon Grated ginger root
Juice of 1 lime (save peel)
One fourth teaspoon Ground allspice
1 teaspoon Brown sugar
Lime slices (optional
Juice ofOne half orangesave peel

Combine dried fruit and rum in bowl. Either set aside 30 minutes to
soften or heat at med. heat in microwave. Set aside.
Prepare citrus rice. While it is cooking, prepare pork. Melt butter in
med. skillet. Dust pork with flour seasoned to taste with salt and pepper.
Reserve any leftover flour. Add pork cutlets and ginger root to skillet and
brown over medium heat on both sides, about 2 minutes per side.
Add dried fruit and any remaining rum, lime and orange juices and
allspice. Stir in One half ts. reserved flour, brown sugar, One half ts. salt and
pepper to taste.
Cover and simmer until pork is cooked through and sauce is slightly
thickened, 5 to 10 minutes. Spoon citrus rice onto 2 plates. Top each with
1 pork cutlet and half the sauce. Garnish with lime slices. Serve
immediately. RECIPE FOR CITRUS RICE: See MM#: 3, or search data base.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini