Natural honey-glazed pork cutlets with sweet potato puree

Ingredients:

• 4 natural pork chops on the bone (about 0.8 kg total)
• Juice of 1 large orange (about 0.5 cup)
• 1 tbsp. l. olive oil
• 2 teaspoons Cajun seasoning without salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Worcestershire sauce
• 2 tablespoons of honey
• 4 small sweet potatoes (about 220 g each)
• 2 tablespoons unsalted butter

Preparation:

1. Preheat oven to 375°F (190°C). In a large bowl, combine orange juice, olive oil, 1.5 teaspoons Cajun seasoning, thyme, Worcestershire sauce, and 3/4 teaspoon salt. Prick the pork chops several times with a fork, then place them in the marinade bowl and turn to coat on all sides.
2. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade in the bowl. Bake the pork for 15 minutes, then turn and continue baking until lightly golden, about 10 more minutes. Turn the oven to broil. Stir the honey into the remaining marinade and brush the chops with it. Bake in the oven until golden brown and an instant-read thermometer inserted into the center registers 145°F (63°C), about 4 minutes per side.
3. Let rest for 5 minutes. Meanwhile, pierce the sweet potatoes several times with a fork and microwave until tender, about 20 minutes. Cut the potatoes in half and scoop out the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon of salt. Cajun seasoning and mash; add salt to taste. Serve the pork cutlets with the sweet potato puree, drizzled with the juices from the pan.