Pork chop with potato boulangère

1. Preheat the oven to th. 7-210°C. Peel, wash, pat dry the potatoes and slice. Peel and slice the onions, shallots and garlic. Bring 25cl of water to a boil with the bouillon cube. Let it dissolve completely.

2. In 6 small gratin dishes greased with 30 g of butter, spread the potatoes, shallots, garlic and half of the onions. Salt and pepper, sprinkle the broth. Cover with aluminum foil. Bake for 25 minutes. Remove the foil and continue the cooking for 20 minutes.

3. In a pan with the remaining butter and onion, add the pork chops. Place on top of the potatoes. Bake again for 15 minutes.

Photo credit: Sucré Salé