Why was I worried about the orange rind of all things?
Because my family are not lovers of fruit and meat cooked together and there would have been mass disappointment if the orange flavour was too intense and overpowering. I think I have mentioned this little issue before, I can get away with cooking Ham Steaks with Pineapple and more recently managed to cook Sweet and Sour Chicken without any complaints.
Thankfully, the flavour was magic - sweet yet tangy. The combination of the honey, mustard and orange flavours was powerful yet delicate against the pork.
Basically this is a must cook recipe that is quick to prepare, easy to cook and the proof of it's worthiness... nothing left on the plate except for the bone itself. Needless to say I can cook this again!
Honey Mustard Pork Cutlets
(recipe adapted from WW Recipe Collection 2001)
Points per serve: 6
4 medium lean pork loin cutlets
3 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon finely grated orange rind
1/4 cup wine
1/4 cup water
1/2 cup light thickened cream
In a shallow dish (or a snap lock bag) combine pork, honey, mustard, rind and wine. Cover and refrigerate for at least 2 hours, longer if time permits.
Coat a pan with cooking spray, heat and cook pork chops, reserving marinade, until browned on both sides and cooked through. Remove from pan and keep warm.
In the same pan add the marinade and water, bring to the boil. Reduce heat and stir through the cream until combined, simmer for 4 - 5 minutes. Thicken with cornflour if you prefer a thicker sauce.