Let Them Eat Pork!

Here is my riff on a recipe that Daniel Boulud riffed on that was created by a mistress of King Louis XIV to gain his favor. It will really help you gain favors as well!

6 bone in pork chops

6 tablespoons olive oil

Garlic Powder

Onion Powder



6 slices of butter

2 large onions thinly sliced

3 large russet potatoes sliced approx.. ¼ inch thick

One bunch of thyme

One bunch sage

4 bay leaves

4 cups of chicken stock

Preheat oven to 350. Warm olive oil in a large frying pan over high heat. Season the pork chops with the garlic powder, onion powder and salt and pepper and lightly brown on both sides. Remove chops from frying pan. In same frying pan melt two slices of butter and in two batches add ½ of the onions, potatoes, thyme, sage and bay leaves. Season with the garlic powder, onion powder, salt and pepper and cook for approx. 8 minutes. Remove from pan and put in a bowl. Repeat with the other ½ of butter, onions, and potatoes and do not forget to season. In an oven proof roasting pan put ½ of the potato and onion mixtures, put pork chops on top and cover with the other ½ of onion potato mixture. Pat down. Add the chicken stock and put the remaining two slices of putter. Cover with a parchment lid and bake for 70 minutes. Serve warm.