I just learned that the moms of Alex’s (she’s my younger daughter) classmates are regular readers of this blog. Welcome to CASA Veneracion! This dish of orange and honey glazed pork cutlets is for you. It’s quick to prepare, uses minimal ingredients but is 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.
- 1 to 2 tablespoons 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
- 1/4 cup honey or to taste
- 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.