Cutlet with herb potatoes

Name: Cutlet with herb potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Potatoes; 2 Onions; 1 Branch rosemary; 4 Twigs Thyme; 1/2 bunch Parsley; 4 Pork chops (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g clarified butter

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Potatoes
2 Onions
1 Branch rosemary
4 Twigs Thyme
1/2 bunch Parsley
4 Pork chops (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g clarified butter

Directions

1
Peel and wash the potatoes and cut into larger cubes. Peel onions and cut them into sticks. Pluck rosemary and thyme leaves from the stems. Wash parsley, dab dry and chop. Rinse chops in cold water and pat dry. Season with salt and pepper.
2
Heat 20 g clarified butter in a pan. Fry the chops on both sides for about 7 minutes. Fry the potatoes in the remaining fat while turning for about 10 minutes. Add onions and herbs and cook for another 5 minutes. Also season with salt and pepper. Arrange chops on the potatoes and serve