Orange & Thyme Pork Steaks with Rice & Peas

Serves 2
Prep Time 10 minutes
Cooking Time 10 minutes
4 ratings


  • 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

  • 1 x  Ainsley Harriott Jamaican Rice & Peas

  • 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.