4 boneless pork sirloin cutlets (about 5 oz ea, visible fat trimmed), 1 T sweet butter, 2 T olive oil, 1 c thinly sliced button mushrooms, 1/2 c chicken broth, Chinese 5-spice powder
Melt the butter in a med-high saute pan, add in the oil, season the pork on both sides with a light sprinkle of spice mix and then fry for a few minutes on each side, add in the mushrooms and broth, cover and simmer on low for 30 - 40 minutes until pork is cooked through, turning the pork on top of the mushrooms halfway through.
2 cups thick sliced carrots, 1 c orange juice, 1/4 c honey, 1 T pumpkin pie spice
Heat the juice to a rolling boil, dissolve in the honey. Season the carrots with the spice powder and add into the juice. Simmer on low about 10 - 15 minutes, they should still be firm to the bite.
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