Preparation:
Dredge chops with flour. Salt and pepper. In large, heavy saucepan, heat 2 tablespoons butter. Add chops, and cook until chops are well browned on both sides.
Meanwhile, in another saucepan, heat remaining butter. Add onions and cook for 10 minutes, or until onions are slightly browned.
To pan in which chops are cooking, add browned onions and potatoes. Cover and simmer gently for 1 hour, or until chops are fork tender. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
