Chop with herb potatoes

easy

1.

Peel and wash the potatoes and cut into larger cubes. Peel the onions and cut into sticks. Pluck the rosemary and thyme leaves from the stems. Wash, pat dry and chop parsley. Rinse the chops in cold water and pat dry. Season with salt and pepper. Heat 20 g clarified butter in a pan. Fry the cutlets on both sides for about 7 minutes. Fry the potatoes in the remaining fat, turning for about 10 minutes. Add the onions and herbs and cook for another 5 minutes. Also season with salt and pepper. Arrange cutlets on the potatoes and serve