Pork Chops with Mushrooms and French Fries
- 6 pork chops
- 2 cloves of garlic
- extra virgin olive oil
- salt and pepper
- bay leaf
- 2 sprigs rosemary
- 2 oz lard
- 1 lb potatoes
- 1 ¼ lb mushrooms
- 1 handful parsley
Slightly flatten the chops with a meat pounder. Stick with fillets of garlic and leave in a marinade for a couple of hours, turning over from time to time. Drain the chops and dry them well with a cloth.
Heat the clarified pork fat in a pan, put in the chops, and cook over high heat for 3 minutes per side, then lower the heat and continue cooking for 12-15 minutes. They should end up tender and nicely golden on both sides.
Meanwhile, fry the French fries in a pan containing oil, and in a casserole, lightly brown a clove of garlic in oil, then put in a small sprig of rosemary and the mushrooms, sliced and seasoned with a pinch of salt.
Remove when cooked and lightly golden. Arrange the chops on a serving plate and garnish them with the mushrooms, sprinkled with chopped parsley, and the golden French fries.