SUNDAY SUPPER

I'd bought some thin pork chops and wasn't sure what to do with them.  I'd also found some agretti - a type of cress, which I've shown you before here - and was wondering what to do with that.  I had some oranges, honey, sage and  white wine.  This is what I came up with:

Crush a clove of garlic and brown it for a minute  in 3 tablesp olive oil in a wide pan.  Add 4 thin pork chops and cook for 3 - 4 minutes on each side.  Lift the chops out and put them on a plate.  Now add a little white wine to the pan - about 5 fl oz, I suppose - and deglaze.  Add the juice of an orange, a tablesp of honey - orange-flavoured is nice - let it all bubble up and then put the chops back in.  Grate the rind of another orange over them, then segment the orange and add these pieces to the pan.  Season and add some sage leaves and agretti if you have some.  Serve immediately with salad.