Baked pork cutlets on the bone, marinated in Asian style

Ingredients:

• 8 natural pork cutlets on the bone, weighing 120 g each (approximately 0.5 cm thick)
• 1/4 cup and 1 teaspoon vegetable oil
• 2 tbsp. l. brown sugar
• 2 tbsp. l. rice vinegar
• 1 tbsp. chopped ginger
• 1 tbsp Sriracha sauce
• 2 tsp. sesame oil
• 3 cloves garlic, crushed
• Zest and juice of 1 orange
• 2 tablespoons chopped cilantro, for serving
• 2 green onions, chopped

Preparation:

1. In a food processor, combine 1/4 cup vegetable oil, sugar, vinegar, ginger, Sriracha sauce, sesame oil, garlic, and orange juice and zest. Pulse for 15 seconds. Place the pork chops in a heavy-duty zip-lock bag. Add half the marinade, and reserve the other half for serving.
2. Press out any air, seal the bag, and stir the pork to coat evenly with the marinade. Refrigerate for at least 30 minutes or up to 8 hours.
3. Preheat oven to 190°C.
4. Remove the pork from the bag. Pour the reserved marinade into a small saucepan. Bring to a boil and simmer for about 2 minutes to thicken the sauce slightly.
5. Heat a large stainless steel skillet over medium-high heat and add the remaining 1 teaspoon of oil. Fry the patties in the hot skillet for 1-2 minutes on each side. Place the skillet in the oven and bake until cooked through (the internal temperature of the meat reaches 150°F (68°C). Serve with a spoonful of the sauce and sprinkle with cilantro and chopped green onions.