Pork cutlets with potato & leek mash

    Pork cutlets with potato & leek mash

    Pork cutlets with potato & leek mash


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    About this recipe: Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well. And pork is now far leaner than it used to be.

    Serves: 4 

    • 6 medium potatoes, peeled and diced
    • 1 leek, chopped
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons finely chopped fresh parsley
    • 125ml milk
    • Salt
    • White pepper
    • 4 lean pork cutlets or chops (125g each)
    • 4 sprigs fresh parsley
    • Steamed carrots (optional)

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Cook the potatoes in boiling water in a medium saucepan for 10 minutes, until tender. Add the leeks during the last few minutes of cooking. Drain, mash and add the nutmeg, parsley, milk, and salt and pepper to taste.
    2. Oil a large nonstick frying pan or barbecue grill grate. Heat over high heat, add the pork and cook for 2 to 3 minutes on each side until just done. Serve with the mash garnished with the parsley, and the carrots, if using.
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