- 2 pork chops
- Fresh thyme
- 3 Garlic cloves
- 500 grams potatoes
- 50 - 100 grams butter, room temperature
- A few drops of Lemon juice
- A few drops of Worcestershire sauce
- Fresh parsley
- cooking oil
- Butter for frying
- Slice the potatoes into thin slices with a mandoline or a knife.
- In a large skillet (or 2 skillets) over medium heat fry the potatoes in batches in cooking oil on both sides. Season with salt and pepper.
- Meanwhile, whip the butter with a hand mixer for about 5 minutes until it has the consistency of heavy whipped cream with white color. Add 1/2 - 1 garlic clove (according to taste), pressed or grated, a few drops of lemon juice and Worcestershire sauce, and mix some more.
- When the potatoes are almost finished, add a little butter and chopped fresh parsley and turn the potatoes in it for a minute. Taste if finished, then take it off the heat.
- Season the pork chops with salt and pepper on one side. In a pan over medium-high heat, add cooking oil and the pork chops with the seasoned side down. Season the unseasoned side with salt and pepper. After about 2 minutes turn the pork chops and add butter for basting, 2 - 3 smashed garlic cloves and fresh thyme. Baste the pork chops while frying for about 2 minutes.
- Serve the pork chops with potatoes and garlic butter and let the butter melt on the pork chops.
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