Pork Cutlets With Balsamic and Thyme

• 30 g butter
• 1 tablespoon olive oil
• 8 pork cutlets
• salt
• fresh ground black pepper
• 2 tablespoons fresh thyme leaves
• 2 teaspoons garlic
• 12 cup balsamic vinegar
• 12 cup stock
• 1 fennel bulb
• 1 lemon
• mashed potatoes (4 portions)

1. Heat butter and oil in heavy pan into which the cutlets neatly fit.
2. Add the cutlets and brown on both sides.
3. Season well.
4. Scatter over fresh thyme leaves and crushed garlic and lower the heat.
5. Add balsamic and stock and cook until sauce thickens.
6. Slice fennel bulb finely, season well and dress with lemon juice.
7. Serve cutlets on a portion of mashed potato with a little fennel salad.
8. Pour over any remaining juices.

butter, olive oil, pork cutlets, salt, fresh ground black pepper, thyme, garlic, balsamic vinegar, stock, fennel, lemon, potatoes

Taken from www.food.com/recipe/pork-cutlets-with-balsamic-and-thyme-183027 (may not work)