Garlic cutlet with baked potatoes and tomato slices

Ingredients for 2 servings:

• 2 pork chops
• 4 large potatoes
• 2 tomatoes
• 3 cloves garlic
• Herbs of Provence
• Paprika powder, hot
• Black pepper, freshly ground
• Salt from the mill
• Fleur de Sel
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Peel the potatoes, then cut them lengthwise into eighths (quarter smaller potatoes) and place them in a bowl. Add a little olive oil, a crushed garlic clove, Provençal herbs, hot paprika, coarsely ground salt, and freshly ground pepper, and mix everything well. Spread the potatoes on a baking sheet lined with parchment paper and place them on the middle rack of an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for one hour. Wash the tomatoes, slice them, and place them on a baking sheet lined with parchment paper. Drizzle a drop of olive oil over each slice, season with fleur de sel, freshly ground pepper, and Provençal herbs, and place them in the oven on the rack below the potatoes 15 minutes later. Three minutes before the end of the cooking time, place the tray with the tomato slices on the rack above the potatoes. Bring the meat to room temperature in good time and fry it unseasoned in a very hot pan in olive oil for 2.5 to 3 minutes on each side. Before serving, spread a clove of freshly crushed garlic on each piece of meat and season with fleur de sel and freshly ground pepper.