Pan-roasted Pork Cutlets with Balsamic Vinegar and Thyme

This dish was surprisingly very beautiful to eat. It would also be lovely omitting the pork and adding beef steak... I served it with some steamed carrots and on a bed of garlicky, cheesy mashed potatoes, which is recommended in the recipe.

*Taken from Tobie Puttock's 'Daily Italian'*

Ingredients

2 x 200g pork cutlets

1 tbs thyme leaves

sea salt

freshly ground pepper

1 tbs olive oil

2 1/2 tbs balsamic vinegar

Method

Using a sharp knife, cut a crisscross pattern into the flesh of the pork. Mix the thyme with a pinch of salt and pepper, then massage the mixture into the grooves created by the incisions.

Heat the olive oil in a frying pan over medium heat and cook the pork for 1-3 minutes on each side, or until the flesh is nice and brown.

Splash in the vinegar, making sure to turn the pork over so that both sides get a coating. Once the vinegar has nearly evaporated, remove the pork from the pan and allow it to rest. Add 2 tablespoons of water to the pan, and give it a shake to loosen the vinegar. Arrange the cutlets on plates, and drizzle with a spoonful of the pan juices. Serve with a green salad and mash potatoes.

Serves 2