Skew each cutlet with a branch of rosemary preparing them well for cooking. On the side, caramelize slightly the honey in a saucepan, then add the red wine and let reduce slowly over low heat until it reaches a syrupy consistency. Set on aside warm.

Heat a nonstick pan, add oil and butter, and when the sauce is hot, brown-gratins the chops on both sides. Pass them on paper towels, put salt and pepper and keep warm.

Heat the mashed potatoes with cheese in a saucepan or in the microwave and place it in the center of the plates; lay over the mashed potatoes three chops for every portion and finish by spraying the meat with the reduction of red wine prepared above.
Serve immediately.