Using a mortar and pestle, pound thyme, garlic, nutmeg and a pinch of salt and pepper to a paste. Coat cutlets in paste, cover and chill for 2 hours to marinate.
For the salad, using a mandoline or sharp knife, slice beetroot into wafer-thin rounds. Place in a bowl. In a separate bowl, combine parsley, dill, onion, mustard seeds, vinegar, lemon juice and a pinch of salt. Set aside.
Cook potato in a pan of boiling water over high heat for 15 minutes or until tender. Steam-dry in a colander for 2 minutes. Mash with chives, milk and butter. Season.
Preheat a chargrill pan to high and cook cutlets, turning, for 6 minutes for medium. Transfer to a plate and rest, loosely covered with foil, for 4 minutes.
Add beetroot to salad and toss to combine. Serve with chops and mash.
