2 Serves
45 Mins
Using a chefs knife, make several shallow incisions in the pork chops to help them cook evenly. Season both sides of the pork chops with salt, black pepper, and thyme.
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Vitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
141 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
1679 mg / 4,700 mgSodium
1168 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
7 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat. Add the pork chops and brown them for approximately 3 minutes on each side until cooked through.
Pour the balsamic vinegar into the pan with the pork chops. Simmer for 2 to 3 minutes, allowing the liquid to reduce and thicken into a glaze. Remove the pork chops from the pan and keep them warm.
Add water to the remaining balsamic glaze in the pan, stirring with a wooden spoon until the sauce is smooth. Drizzle this sauce over the reserved pork chops.
Peel and chop the potatoes. Place them in a pot, cover with water, and boil for 10 to 15 minutes until tender. Drain the water using a colander.
In a small saucepan, gently heat the milk with the grated Parmesan cheese, nutmeg, and minced garlic over low heat until the cheese is melted and incorporated.
Mash the boiled potatoes using a potato masher. Gradually stir in the warm cheese and milk mixture along with a drizzle of olive oil, mashing until the potatoes reach a smooth, creamy consistency.
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