Ingredients:- 1 small orange
- 1 tbsp Donegal Rapeseed Oil
- 1 tsp prepared English mustard
- 1 tsp chopped fresh rosemary
- 4 loin pork chops (on the bone)
- 1 eating apple
- 1 tsp fresh oregano leaves
- 50g (2oz) butter, melted
- sea salt and freshly ground black pepper
- jacket potatoes, to serve
- steamed greens, to serve
1: Finely grate the rind from the orange into a bowl and then squeeze in the juice.
2: Whisk in the oil, mustard and rosemary. Season to taste and pour into a shallow non-metallic dish.
3: Using a small, sharp knife, score the fat and rind of the pork chops, then add to the marinade, turning to coat.
4: Cover with clingfilm and set aside for at least 10 minutes, or up to 24 hours in the fridge is great, to allow the flavours to penetrate the meat.
5: When you are ready to cook, preheat the oven to 220°C (425°F/gas mark 7). Line a baking sheet with parchment paper. Shake off the excess marinade from the pork and place the chops on the lined baking sheet.
6: Cut the apple into slices and arrange 3 slices on each cutlet. Scatter over the oregano and then brush with melted butter.
7: Roast for 20 minutes, until the pork is cooked through and tender and the apple is golden. Remove from the heat and leave to rest for a couple of minutes.
8: To serve, arrange the pork cutlets with roasted apple on warmed serving plates with the jacket potatoes. Have a bowl of steamed greens to hand around separately