Serves 4



4 good sized quality pork cutlets


1 tablespoon olive oil

1 tablespoon seeded mustard

1 tablespoon Dijon mustard

1 tablespoon honey

2 garlic cloves, crushed

1 orange, zested

1 sprig rosemary, leaves removed



Combine all the ingredients for the marinade into a large bowl and give it a good mix. Throw in the pork cutlets, and massage in the marinade using your hands. Cover with cling wrap and let it marinate in the fridge for at least one hour, or better yet, overnight.

To cook, make sure you take your chops out of the fridge an hour before cooking so you can bring them up to room temperature. Preheat the oven to 180°C. Heat a large pan over medium/high heat and place the chops in the pan. When it’s well cooked on that side, turn it over and whack it straight into the oven for a further 8-10 minutes.

Take it out and let it rest for a good 5-10 minutes and it will be a juicy delight.




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