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Cutlets with potatoes according to Paul Bocuse

updated

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Ingredients for 4 servings:

  • 4 lamb or pork chops
  • 1 ½ kg potatoes, waxy
  • 1 large onion(s)
  • 50 g butter flakes
  • 3 garlic cloves
  • 1 sprig(s) of thyme
  • 1 bay leaf
  • 750 ml water
  • some butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the potatoes and cut into approximately 0.5 cm thick slices. Thinly slice the onions. Chop the garlic. Season the chops with salt and pepper and brown them in a little butter. Grease an ovenproof dish with butter, line the bottom with the chopped garlic, thyme, bay leaf, and onions. Place the chops on top and cover with the potato slices. Pour in the water. Top with butter flakes and cook in an oven preheated to 220°C for 40-45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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