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)
- Heat butter and oil in heavy pan into which the cutlets neatly fit.
- Add the cutlets and brown on both sides.
- Season well.
- Scatter over fresh thyme leaves and crushed garlic and lower the heat.
- Add balsamic and stock and cook until sauce thickens.
- Slice fennel bulb finely, season well and dress with lemon juice.
- Serve cutlets on a portion of mashed potato with a little fennel salad.
- 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)