I’m currently in Fes, Morocco. Yesterday we went to the Medina (a massive market) for the first time and it was absolutely amazing. Such a shock to the senses – smells (spices, incense, animal poop), sounds (musical instruments, Arabic, French) and sites (so many donkeys!).
serves 4 (Convert measurements here)
1-2 tablespoons vegetable oil
4 pork cutlets
4 teaspoons Dijon mustard (or hot English, if you prefer)
2 teaspoons demerara or brown sugar
1. Heat the oil in a frying pan over medium heat. Cook the pork cutlets for 3-4 minutes on each side until almost cooked through.
2. Transfer to a baking tray. Using the back of a spoon, spread the mustard evenly over the cutlets and sprinkle with sugar.
3. Place under a hot grill for 2 minutes until the sugar melts and caramelises. Serve immediately. I served this with an apple, walnut and lettuce salad. It’s also great with mashed potatoes and steamed spinach.