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Pork Cutlets in Satsuma Sauce Note: You can make this with oranges, but you will need a citrus fruit that you've grown yourself so you can use the peel. Commercial citrus trees are sprayed or they're giant swallowtail caterpillar food. Ingredients: 1 thin-cut pork chop or boneless cutlet per person, you can double up if you think you'll eat 2, just double all ingredients olive oil 1-2 ts. of satsuma peel with the white scraped off juice from at least 2 satsumas, 3 if they're small guys, a little extra juice is can't hurt because you can just burn it off some chopped sweet onion sprinkle of dried thyme, a more generous helping of fresh thyme from your herb garden Directions: Exact quantities aren't too important with this recipe. Use what you have. Play with it. Salt and pepper the chops and then get all the ingredients ready, because this recipe works fast. Have rice in the cooker almost ready to come out if you're using rice. If you're using potatoes or other vegetables, just have them at a stage where they're mostly ready but they won't get overdone if you take a bit longer than you planned. Heat the olive oil in a frying pan. Toss in the onion and cook until it's clear Sort of spread the onion to the sides and add the pork chops. Saute the chops about four minutes on one side, until they're starting to show some brown. Flip 'em over. Sprinkle with the satsuma peel and thyme. Pour over the juice. Saute the pork chops until done. You might have to play with the heat a little so that the satsuma juice is mostly cooked off and makes a sticky but tasty coating on the pork. If it's cooking too fast, you can always lower the heat and add a bit more juice. Squeeze a small satsuma and toss that juice in. It just isn't that critical but you want to end up with most of the juice evaporated because it's really, really tasty that way.   previous - next