Thyme and garlic pork cutlets Recipe
Thyme, garlic and oregano give pork cutlets real flavour. With juicy meat and crispy potatoes, it’s the roast with the most, and makes a great recipe for two.
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Cooking tools:
- Microwave
- Oven
- Dish
- Baking dish
- Parchment paper
- Nonstick skillet
- Colander
- Grater
- Measuring spoon
- Whisk
- Mixing bowl
- Spray bottle
- Stove
- Plate
Ingredients
- 2 pork loin cutlets, trimmed of excess fat
- zest and juice ½ lemon
- 1 tbsp finely chopped oregano
- 2 tsp finely chopped thyme
- 2 cloves garlic, crushed
- 3 tsp extra virgin olive oil
- 250 g baby potatoes, thinly sliced into rounds
- 60 ml (¼ cup) water
- olive oil cooking spray
- 100 g small green beans, trimmed, blanched, diagonally sliced (see tips, below)
- 50 g (2 cups) fresh baby spinach leaves
- 3 tsp balsamic vinegar
- 3 tsp freshly squeezed lemon juice, plus extra, to serve
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