Orange-sesame pork cutlets with teriyaki wholemeal noodles

Orange-sesame pork cutlets with teriyaki wholemeal noodles
  • Salt
  • 450g wholemeal or wholegrain spaghetti
  • 5 tbsps vegetable or light oil
  • 5 boneless pork loin cutlet, 4cm thick
  • Freshly ground black pepper
  • 3 tbsps orange marmalade
  • 6 tbsps teriyaki sauce
  • 1 tsp sesame oil
  • 1 bunch spring onions, thinly sliced on an angle
  • 120g shelled, frozen edamame
  • Sprinkle of black sesame seeds or toasted sesame seeds, optional
1) Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

2) While pasta cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook for 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add orange marmalade, 2 tablespoons of teriyaki sauce and 60ml of water to the pan, bring the sauce to a bubble and combine for 1 minute. Stir in sesame oil remove from heat.

3) While the cutlet cooks, heat a second skillet with 3 tablespoons of oil over medium high heat. Stir-fry the spring onions and edamame for a couple of minutes. Drain pasta and toss with spring onions and edamame and remaining teriyaki sauce. Sprinkle noodles with sesame seeds, if desired.

4) Slice pork or leave cutlet whole, and top with orange-sesame glaze. Serve teriyaki noodles alongside.

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