Natural honey-glazed pork cutlets with sweet potato puree
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 492, total fat 16 G., saturated fats 6 G., proteins 29 G., carbohydrates 58 G., fiber 7 G., cholesterol 77 mg, sodium 821 mg, sugar 0 G.
Calories 492, total fat 16 G., saturated fats 6 G., proteins 29 G., carbohydrates 58 G., fiber 7 G., cholesterol 77 mg, sodium 821 mg, sugar 0 G.
This recipe uses bone-in pork loin cutlets. They cook quickly and are juicy and tender. The key is not to overcook them and remove them from the oven promptly, where they are first baked, then brushed with a spicy honey glaze with orange juice, Worcestershire sauce, and Cajun seasoning. Grill them until they acquire a delicious shine and are delicious. While the pork is cooking, microwave some sweet potatoes for a side dish. Toss them with butter and Cajun seasoning, and you're done! Instead of sauce, drizzle the pan juices from the roasting pan over the entire dish—it's delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (about 0.8 kg total)
- Juice of 1 large orange (about 0.5 cup)
- 1 tbsp. l. olive oil
- 2 teaspoons Cajun seasoning without salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon Worcestershire sauce
- 2 tablespoons of honey
- 4 small sweet potatoes (about 220 g each)
- 2 tablespoons unsalted butter
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). In a large bowl, combine orange juice, olive oil, 1.5 teaspoons Cajun seasoning, thyme, Worcestershire sauce, and 3/4 teaspoon salt. Prick the pork chops several times with a fork, then place them in the marinade bowl and turn to coat on all sides.
- Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade in the bowl. Bake the pork for 15 minutes, then turn and continue baking until lightly golden, about 10 more minutes. Turn the oven to broil. Stir the honey into the remaining marinade and brush the chops with it. Bake in the oven until golden brown and an instant-read thermometer inserted into the center registers 145°F (63°C), about 4 minutes per side.
- Let rest for 5 minutes. Meanwhile, pierce the sweet potatoes several times with a fork and microwave until tender, about 20 minutes. Cut the potatoes in half and scoop out the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon of salt. Cajun seasoning and mash; add salt to taste. Serve the pork cutlets with the sweet potato puree, drizzled with the juices from the pan.
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