Thyme Pork (and Lamb!) with Parmesan Parsnip Mash

80g butter
4 x 200g pork cutlets
2 tablespoons thyme leaves
400g green beans, trimmed and blanched

parmesan parsnip mash
6 parsnips, peeled and chopped
500g sebago (starchy) potatoes, peeled and chopped
75g butter, chopped
1 cup (80g) finely grated Parmesan
1 1/2 cups (375ml) milk

To make the parmesan parsnip mash, place the parsnip and potato in a saucepan of salted, cold water. Bring to the boil and cook for 15 minutes or until tender. Drain and return to the pan. Roughly mash, add the butter, parmesan and milk and mash until smooth. Set aside and keep warm.
Melt half the butter in a large non-stick frying pan over medium heat. Cook the pork (or lamb) for 3-4 minutes each side or until cooked through. Remove from the pan and keep warm. Add the remaining butter and thyme to the pan and cook for 2-3 minutes or until the butter just turns brown. Serve the pork with the mash and beans and spoon over the thyme butter to serve. Serves 4.


So... this is really a pork recipe, but I made some lamb as well because the husband refuses to eat pork, even though he eats pork sausages all the time. But he pretends they aren't pork. Anyway. Tasty recipe! I actually enjoyed the pork cutlet; I don't usually like pork that much when I cook it, but I'm getting better :)