Pork chop with young potatoes and shallots

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Pork chop with young potatoes and shallots
Based on the recipe of my Philippe

Ingredients:

1 pork leg chop with bone, about 1.5 kg
1 kg of young potatoes
12-15 shallots
2-3 cloves of garlic
200 ml chicken stock (preferably homemade)
1 bouquet garni (dried thyme, parsley, rosemary and bay leaf)
3 tablespoons oil
40 g butter
Salt and pepper to taste

Preparation:

Score the rind of the pork chop as it shrinks during cooking. Prick the meat with a sharp knife and tuck a garlic stick into each hole.

Heat the butter and oil in a large deep pan. Fry the pork chop briefly (the time to brown both its sides) to seal its juices inside and pour in a 1 cup of broth. Put the bouquet garni. Salt, pepper, cover and simmer over low heat for 1 hour. Halfway through, turn the meat (without pricking it with a fork).

Rince the potatoes thoroughly with a brush, without peeling them. Remove the first skin of the shallots. Place them round the pork leg chop. Cover and cook for a further 30 minutes over low heat.

When the dish is ready (the meat is tender and the potatoes and shallots are cooked and slightly caramelized), remove the bouquet garni. Serve hot.

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