Maple Glazed Pork Escalopes with Buttery Mash | Abel & Cole
Maple Glazed Pork Escalopes with Buttery Mash
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Prep: 20 mins
Cook: 25 mins
A sticky sauce made with maple syrup and a squeeze of seasonal blood orange sauce turns into a gorgeous glaze for organic pork escalopes. A big heap of buttery mash is there on the side to soak up any extra sauce.
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755 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 1 vegetable stock cube
  • 50g maple syrup
  • 1 blood orange
  • 1 onion
  • 2 garlic cloves
  • 2 pork escalopes
  • 1 cinnamon stick
  • A handful of thyme
  • A head of broccoli
  • 45g butter
From your kitchen
  • Sea salt
  • 300ml boiling water
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Set your oven to its lowest setting. Pop a dish in there to keep warm. Fill a large pan with boiling water and bring it back to the boil. Peel the potatoes and chop them into small pieces. When the water is boiling, add the potatoes with a pinch of salt. Half-cover the pan and simmer for 20 mins till the potatoes are tender and cooked.

  • 2.

    While the potatoes cook, crumble the stock cube into a heatproof jug. Add the maple syrup. Peel 2 long strips of zest off the blood orange and set them aside. Juice the orange into the jug and pour in 300ml boiling water. Stir to mix.

  • 3.

    Peel and finely slice the onion. Peel and finely chop the garlic. Season the pork escalopes on both sides with a little salt and pepper.

  • 4.

    Put a large frying pan on a high heat for 2 mins, then add ½ tbsp oil and the pork escalopes. Drop the orange strips and cinnamon stick into the pan along with most of the thyme sprigs (keep one back for garnishing). Fry the pork for 3 mins till browned underneath, then flip and fry for another 2 mins. While the pork cooks, move the cinnamon, orange and thyme around so they don’t catch.

  • 5.

    Lift the escalopes out of the pan and pop on a plate. Add the onion to the frying pan with another ½ tbsp oil and a pinch of salt and pepper. Fry, stirring, for 3 mins. Stir in the garlic.

  • 6.

    Nestle the pork escalopes back into the pan, tipping in any juices from the plate. Pour in the stock and maple mix. Pop a lid on the pan (or use a baking tray if you don’t have a lid). Turn the heat down to medium and simmer for 10 mins.

  • 7.

    While the pork cooks, chop the broccoli into small florets. The potatoes should have cooked for 20 mins by now, so drop the broccoli into the pan with the potatoes and simmer it for 5 mins.

  • 8.

    Take the potato pan off the heat and use tongs or a slotted spoon to scoop the broccoli out of the pan. Pop in the warm dish from the oven and return to the oven to keep warm. Drain the potatoes and tip them back into the pan. Add the butter and a pinch of salt and mash till smooth.

  • 9.

    Taste the maple sauce and add a pinch more salt or pepper if you think it needs it. Discard the cinnamon stick, orange zest and thyme. Serve the pork escalopes and their sauce with the mash and broccoli on the side.

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