About this recipe:Marinate the pork in the morning and the meat will be ready to cook when you get home from work. Makes for an easy weeknight meal!
4 lean boneless pork loin cutlets or bone-in pork chops
1 tablespoon honey
1½ tablespoons soy sauce
2 tablespoons lemon juice
¼ teaspoon ground cinnamon
pinch of ground nutmeg
1 tablespoon vegetable oil
1 tablespoon wholegrain mustard
salt and freshly ground black pepper
Spinach leaves, raw or very lightly cooked, or other leafy green
Directions Prep:10min › Cook:15min › Extra time:2hr › Ready in:2hr25min
Nick the trimmed fatty edge of the cutlets using a sharp knife at regular intervals.
Blend together the honey, soy sauce, lemon juice and spices in a shallow dish. Lay the pork pieces in this mixture, turning them and basting well with a spoon. Cover with plastic wrap and leave to marinate in the fridge for at least 2 hours.
Heat the oil in a large heavy-based frying pan. Drain the pork, reserving the marinade, and pan-fry over a gentle heat, for 6–7 minutes on each side, depending on their thickness.
Remove the meat from the pan and place on a warmed plate. Pour off the excess fat from the pan. Pour the reserved marinade into the pan, reduce it slightly over a high heat, then stir in the mustard and blend well. Season to taste with salt and pepper, then pour over the pork and serve immediately, with spinach.