Pork Medallions With Bacon, Mushrooms And Mashed Potatoes

• 2 lbs russet potatoes, peeled and roughly chopped
• 2 tbsp sunflower oil
• 4 None pork cutlets
• 1/4 lb bacon, diced
• 1 lb baby portobello mushrooms
• None None zest of 1 lemon
• 3 tbsp chopped fresh thyme leaves (a few pinches reserved for garnish)
• 1/4 cup milk
• 3 tbsp butter
• 1 pinch ground nutmeg

1. Preheat the oven to 325u0b0F. Cook the potatoes in boiling, salted water for 15-20 mins until tender. Heat 2 tbsp of oil in a frying pan. Add the pork chops and fry for 2-3 mins, turning. Transfer to a baking sheet and bake for 10-15 mins.
2. Add the bacon to the frying pan and fry for 6-8 mins, until crisp. Remove from the pan. Add the mushrooms to the pan and fry over medium-high heat, stirring for 3-4 mins. Add the lemon zest and thyme and continue to cook for 1-2 mins. Mix the bacon back into the pan then set aside.
3. Drain the potatoes then mash with the milk and butter. Season and stir in the nutmeg. Divide the pork, potatoes and bacon mixture between 4 plates and sprinkle with the reserved thyme.

potatoes, sunflower oil, pork cutlets, bacon, baby portobello mushrooms, thyme, milk, butter, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/18387 (may not work)