This can be served with the same accompanying vegetables mentioned in my
recipe for Pork Dijonaise or with some crusty French bread.
2 pork steaks
250mL orange juice
2 sprigs of parsley
salt and pepper
Heat a little butter in a frying pan. Fry the pork in the oil for about 8 to 10 minutes on each side. When the pork is done, take it out of the pan and leave it somewhere to keep warm.
Add the orange juice and a little thyme, salt and pepper to the frying pan. Heat ferociously, stirring occasionally.
Meanwhile cut thin cresent-shaped slices of orange. Arrange them on serving plates with the pork.
When the volume of orange sauce has reduced to approximately half, pour it over the top of the pork. Decorate with a sprig of parsley and serve immediately.