Pork Chops in a Bed of Potatoes

Remove the skin from the potatoes and cut them into thin slices. Remove the skin from the onions and cut them into rings.

Generously butter a baking dish. Layer potatoes and onions, seasoning each with salt and pepper. Pour in the meat broth.

Bake the gratin in the oven heated to 200 degrees on the second rack from the bottom for about thirty minutes.

Mix the crème fraîche with the cream and the garlic cloves. Season well.

Season the chops with salt and pepper. Fry in a pan in the very hot clarified butter for just under a minute on each side. Remove.

After the gratin has baked for half an hour, place the chops on the bed of potatoes and baste the whole with the cream mixture. Bake for another fifteen min with the heat staying on the spot. Bring to the table in the dish.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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