15ml (1 tbsp) olive oil
15ml (1 tbsp) shredded orange rind
5ml (1 tsp) fresh thyme leaves
2 x 175g (6oz) pork loin steaks, well trimmed
60ml (4 tbsp) freshly squeezed orange juice
15ml (1 tbsp) maple syrup
sea salt and freshly ground black pepper
Heat a medium sized frying pan over a high heat. Add the oil and then tip in the orange rind and thyme. Cook for 2-3 minutes until crisp but not burnt. Remove from the pan with a slotted spoon and set aside.
Season the pork steaks with salt and pepper and then add to the same frying pan. Reduce the heat to medium and cook for 3-4 minutes on each side until cooked through and nicely golden. Remove from the pan and set aside.
Meanwhile, make the Ainsley Harriott Jamaican Rice & Peas according to the directions on the packet.
Pour the orange juice into the pan you’ve cooked the pork steaks in and drizzle over the maple syrup, then simmer for a couple of minutes until reduced. Return the pork steaks and orange rind mixture to the pan and cook the pork for another minute on each side or until heated through.
TO SERVE: Divide the rice & peas on plates and arrange the pork steaks alongside, then spoon over the juices from the pan.
Replace the pork steaks for skinless chicken breast fillets.