Summary

Ingredients

• 400 g potatoes, waxy
• 2 thick pork chop (s) (lummer) à 50 g
• 1 medium onion (s)
• 1 tablespoon clarified butter
• 1 teaspoon salt
• 1 teaspoon pepper, white, ground
• 2 pinches sea salt from the mill
• 2 pinch (s) pepper, more colorful, from the mill
• 2 gherkins

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Instructions

1. Wash the potatoes and cook them in their skins. Quench, peel and place in the refrigerator overnight.
2. Wash the chops, pat dry and cut the edge of fat (if available) a little. Peel the onion and cut one half into fine cubes and the other into rings.
3. Divide the clarified butter in two pans and heat. Fry the potato slices and onion until golden, season with salt and pepper.
4. Put the chops in the second pan and fry vigorously on both sides. reduce the heat and let the chops cook for 5 minutes. Season with colored pepper and sea salt from the mill
5. Cut the pickles in a fan shape.
6. Arrange the chops on flat plates, add the fried potatoes and serve garnished with the gherkins.