Olive Magazine
Pork Chops Recipe with Boulangère Potatoes

Pork chops with boulangère potatoes

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

A simple idea for pork chops, served with a comforting, light French baked potato dish and fresh greens. The trick is to slice the potatoes finely for a deliciously crisp texture.

Nutrition:
NutrientUnit
kcal571
fat27.4g
carbs37.9g
fibre5.3g
protein40.5g
salt0.8g
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Try these pork chops with boulangère potatoes, then check out our baked pork chops, pork chops in ciderfried pork chops and more pork chop recipes.

For more French dishes check out our coq au vin, chicken chasseur and more easy French recipes

Ingredients

  • 4 pork chops
  • 75g butter
  • olive oil
  • 2 onions, peeled and sliced
  • 800g Maris Piper potatoes
  • a small handful lemon thyme, leaves chopped (optional)
  • up to 500ml chicken stock

Method

  • STEP 1

    Season the pork chops on both sides and put them in the fridge. Heat the oven to 180C/fan 160C/gas 4. Melt 25g of the butter with 1 tbsp olive oil and gently fry the onions until they’re soft and beginning to caramelise.

  • STEP 2

    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.

  • STEP 3

    Towards the end of the cooking time, griddle the chops for 5 minutes on both sides, or until cooked through. Serve with the potatoes.

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