Orange and honey glazed pork cutlets
Posted on 01-14-10 · Mighty meaty Tags: fruits, pork
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I just learned that the moms of Alex’s (she’s my younger daughter) classmates are regular readers of this blog. Welcome to Home Cooking Rocks! This one’s for you. It’s quick to prepare, uses minimal ingredients but very, very tasty. And the best thing is that, after the initial work, you can just leave it to cook while you do something else. Brown the pork, add the juice and leave to braise. No need to peek and stir. Take a long bath if you wish and the pork will be ready when you are.
I prepared this dish for my daughter Sam, home for her term break, who had a very late lunch the other day. I anticipated the probable hour that she would wake up and cooked the pork so it would still be nice and warm by the time she came out of her room starving and asking what’s for lunch.
Serves 1 to 2, depending on the size of the pork cutlets.
Ingredients:
1 to 2 tbsps. of butter
2 to 3 pork cutlets (you can also use pork steaks or chops)
1 large onion, finely sliced
juice of 2 to 3 large oranges
salt
1/4 c. of honey or to taste
To garnish (optional):
orange slices
fresh tarragon sprigs
chopped roasted walnuts
Melt the butter in a pan. Over high heat, sear the pork, flipping them over when one side is nicely browned around the edges.
Right after flipping the pork, add the sliced onion, and cook until other side of the pork is also browned along the edges and the onion slices start to caramelize.
Season the pork with salt and pour in the orange juice. Lower the heat, cover and braise the pork in the orange juice until the liquid has almost dried and the onions are soft and brown. Should take 20 to 30 minutes.
Pour in the honey. Stir. If the sauce is too sticky, add a tablespoonful of water. Then, turn off the heat.
Serve the pork as is. Or, garnish with orange slices, tarragon sprigs and chopped roasted walnuts.
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Great dish and photos!
the orange slices gave a great character on the dish! lolz
Must Try Ms. Connie! By the way, my baked mac last New Year’s Eve was such a hit! Thanks to your recipe!
I cooked this dish last night, It´s simply delicious! Hubby and kids love it. Thanks for excellent recipes you´ve been posted.
Hi Ms Connie,
I tried this lastnight minus the honey so its just orange (with the pulps and lotsa onions), I think I did a good job my fiance loves it, he took some pictures i’d love to show it to you but I don’t know how to send it… I’ve been an avid fan and loves your site so much. na try ko na rin ung cabbage rolls and chocolate mouse mo, thank you for making it easy for a “wannabe cook” like me. =)
hi ms connie. what do you think of adding a tablespoon or so of whisky in this recipe? i am contemplating on doing so but not so keen on the idea. parang whisky glazed chops baga? cheers!
I haven’t really tried cooking with whiskey but gin and tequila are both great with pork.
Ms. Connie, I was actually brainstorming for a dish using orange. This one I must try this weekend. Do you have any recipes with peach/mango salsa? Thanks again!
Hi, Ms. Connie. Can I use the orange juice that comes in boxes like harvey fresh for example? Thanks!
I’ve never tried that so I don’t know how it’ll turn out. But feel free to experiment.
What would you eat this with??
i’ve tried this with spare ribs! less the fat, it’s great! hubby loved it. in fact, he suggested it for our get together this wkend.i just hope i could do justice preparing for twenty or more people.