Pork chops with boulangère potatoes

Name: Pork chops with boulangère potatoes
Total time: 2 h
Yield: Serves 4
Cuisine: French
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

Published: December 19, 2014 at 2:33 PM

Save recipe

Serves 4

A little effort

Total time: 2 hrs

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Try these pork chops with boulangère potatoes, then check out our baked pork chops, pork chops in cider, fried 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

Nutrition

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

Nutrition: per serving

kcal571
fat27.4g
carbs37.9g
fibre5.3g
protein40.5g
salt0.8g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue