4 pork chops
75 g butter
2 onions, peeled and sliced
800 g Dutch cream potatoes
1 small handful fresh lemon thyme, leaves chopped
500 ml chicken stock
- Season the pork chops on both sides and put them in the fridge. Heat the oven to 180C/fan 160C. Melt 25g of the butter with 1 tbsp olive oil and gently fry the onions until they’re soft and beginning to caramelise.
- While the onions are cooking, peel the potatoes and slice finely (it’s much quicker to use a mandolin if you have one). Now put a messy couple of layers of potato slices in an ovenproof dish, season, sprinkle over some lemon thyme (if using) and caramelised onions. Continue layering until all the ingredients are used up. Pour the stock into the dish until it comes about two thirds of the way up the potatoes. Dot the top with the remaining butter and cook for about 90 minutes, or until the potatoes are soft in the middle and crisp and brown on top.
- Towards the end of the cooking time, grill the chops for 5 minutes on both sides, or until cooked through. Serve with the potatoes.