Cutlets with balsamic vinegar thyme and Parmesan mashed potatoes

Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes

Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes

45 minutes

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Details
  • Servings:   2
  • Gluten-Free:   True
  • Weight Watchers:   23 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 ½ Tbs balsamic vinegar
  • 1 Tbs fresh thyme, crumbled
  • 1 clove garlic, finely chopped
  • ½ tsp ground pepper
  • 4 Tbs milk
  • 1 pinch nutmeg
  • 1 Tbs olive oil
  • 2 Tbs olive oil
  • 2 Tbs grated Parmesan cheese
  • 2 pork chops
  • 4 medium potatoes, cubed
  • ½ tsp salt
  • Salt and freshly ground pepper
Instructions

With a sharp knife, make several incisions in the meat. Rub pork chops with salt, pepper and thyme.Brown the pork chops in olive oil over medium heat for about 3 minutes on each side.

Add balsamic vinegar to the pan, simmer for 2-3 minutes or until the sauce slightly thickens.

Remove the chops from the pan, set aside and keep warm.

Add 2 tablespoons water to the sauce, stir until smooth.

Pour sauce over the pork chops, serve with hot mashed potatoes and a salad.Mashed potatoes with Parmesan cheese

Cook potatoes in salted water for about 10-15 minutes.

Drain.MWC: put the potatoes, with one cup water into the microwave safe dish, cover and cook 8 minutes on Max.

Drain.Mash the potatoes.Stir grated cheese into milk over low heat.

Add nutmeg and garlic.Blend in olive oil, stir and combine.

Add the mixture to the mashed potatoes, mash some more until smooth.

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