Roast Pork Chop with Potato Salad

The night before: Mix all the ingredients for the marinade, brush the meat with it. Cover and leave to marinate in the refrigerator for one night. Remove the meat from the refrigerator two to three hours before roasting.

Preheat the oven to 250 °C, including the baking tray (slide in the lower part).

Remove meat from marinade, dry with kitchen roll, season. Roast for 20 to 30 minutes with the fat layer facing down. Raise and roast for another fifteen min. Reduce temperature to 150 degrees and marinate meat for one to one and a half hours. Brush occasionally with the marinade.

For the leaf salad, brush the potatoes thoroughly under running water with a vegetable brush. Steam with the lid closed until just tender. While still hot, cut the potatoes in half lengthwise and mix with the white wine. Cover and let stand for thirty minutes.

For the vinaigrette, chop kitchen herbs and shallots. Stir with the remaining ingredients, season. Mix with the potatoes.

Serve with the meat.

Excellent with barbecue sauce.

(*) Three kilograms of veal cutlets correspond to four to six double cutlets: order three to four days in advance and remove the cartilage from the backbone so that the meat can be cut open with the bone. This roasting method makes the meat wonderfully juicy and gives it a nice crust. Slice it along the bone with a sharp kitchen knife. Important: Veal must be cooked through

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