Pork cutlets with potato & leek mash

Pork cutlets with potato & leek mash


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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.

Janet Mitchell

Serves: 4 

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

Preparation: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. Spray a large nonstick frying pan or barbecue plate with cooking spray. 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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