Preparation:
Fresh herbs are essential to the flavor. 1. Preheat oven to 375 degrees. 2.
Season chops with salt and brown lightly in 2 tbs. butter in a saute pan.
Remove and reserve drippings. 3. Add remaining butter to the pan, melt, and add onions. Cover and simmer over low heat for 10 minutes, or until clear and mushy. 4. In the same pan, add the raw potatoes and season with salt, thyme, garlic and bouquet garni. Remove potatoes and onions from pan, reserving drippings in pan. 5. Combine drippings from onions and from chops in pan and cook until thickened and light brown. Add consomme and wine, stirring. Dissolve drippings over medium heat and remove from stove. 6. In a baking/serving dish, put a layer of onions and potatoes, then a layer of chops. Alternate until all are used. Add liquid from saute pan. Bring to a boil over medium heat and then finish in oven for 45 mins, or until browned. |
