Kölsch cutlet with Brodädäppel à la Didi

Ingredients for 2 servings:

• 400 g potatoes, waxy
• 2 thick pork chops (Lummer) 250 g each
• 1 m.-sized onion(s)
• 1 tbsp clarified butter
• 1 tsp salt
• 1 tsp white pepper, ground
• 2 pinches of sea salt from the mill
• 2 pinches of pepper, mixed, from the mill
• 2 gherkins

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

Wash the potatoes and boil them in their skins. Rinse, peel and refrigerate overnight. Wash the chops, pat dry and lightly score any fat (if there is any). Peel the onion and cut one half into fine dice and the other into rings. Divide the clarified butter between two pans and heat. Fry the potato slices and onion until golden brown, season with salt and pepper. Add the chops to the second pan and sear them briskly on both sides. Reduce the heat and cook the chops for 5 minutes. Season with mixed pepper and freshly ground sea salt. Score the gherkins into fan-shaped slices. Arrange the chops on flat plates, add the fried potatoes and serve garnished with the gherkins.