Pork Cutlets With Balsamic and Thyme

Ingredients

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

Directions

1. 1

   Heat butter and oil in heavy pan into which the cutlets neatly fit.

2. 2

   Add the cutlets and brown on both sides.

3. 3

   Season well.

4. 4

   Scatter over fresh thyme leaves and crushed garlic and lower the heat.

5. 5

   Add balsamic and stock and cook until sauce thickens.

6. 6

   Slice fennel bulb finely, season well and dress with lemon juice.

7. 7

   Serve cutlets on a portion of mashed potato with a little fennel salad.

8. 8

   Pour over any remaining juices.