Cutlets on a bed of potatoes with garlic cream

Ingredients for 4 servings:

• 4 pork chops from the neck, approx. 180 g each, boneless
• 1 kg potatoes
• Salt and pepper, from the mill
• 500 ml milk, or more as needed
• Clarified butter, for the pan
• 1 cup crème fraîche
• 2 cloves garlic
• 100 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, cut into 3-4 mm thick slices, and layer them in an ovenproof dish. Season with salt and pepper and pour over the milk to just cover. Then place in the oven preheated to 200°C and bake for 45 minutes. Meanwhile, heat the clarified butter in a pan and brown the cutlets on both sides, remove from the pan, and set aside. Mix the crème fraîche with the crushed garlic cloves and the finely grated cheese, and season with salt and pepper. After 45 minutes, remove the dish from the oven, place the cutlets on the potatoes, and spread with the cheese cream. Then return to the oven for another 15 minutes to allow the cheese cream to melt and form a light golden brown crust. Serve with a crisp leaf salad.