Sometimes on a cold Saturday night you just want to stay in, watch a movie and eat a simple, home-cooked meal that wraps itself around you like a warm woollen throw.
Snuggle in to these pork cutlets with mash. And pick them up with your fingers when you're ready to chew the meat off the bone (you're at home and no-one's watching, remember!).
PORK WITH ORANGE SAUCE
4 pork cutlets
juice and zest of a large orange
2 teaspoons brown sugar
freshly cracked black pepper
2 teaspoons light olive oil
1 teaspoon butter
Place the pork into a shallow dish. Pour over the combined orange juice, sugar and orange zest, ensuring steaks are well coated. Cover, refrigerate and allow marinate for 30 minutes or longer.
When ready to cook, remove pork steaks and reserve marinade. Heat the oil and butter in a large, heavy-based frypan and cook pork steaks quickly, searing well on both sides. Pour over the marinade, reduce heat, cover and simmer for about seven minutes or until the pork is tender the sauce has reduced. Season with plenty of cracked black pepper. Serve with mashed potatoes and steamed green vegetables. Serves 2-4.
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.