Instructions
Follow the steps and taste along the way.
Start roasting the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them into wedges about 2 cm thick. Toss with 15 ml olive oil, 5 g salt, and 0.5 g pepper. Arrange in a single layer on a baking sheet and roast for 20 minutes.
Prepare the leek and chops
Halve the leek lengthwise, rinse thoroughly, and cut into thin half-moons. Pat the chops dry with a paper towel and season on both sides with the remaining 3 g salt and 0.5 g pepper.
Sear the chops
Heat the remaining 10 ml olive oil in a large pan over medium-high heat. Sear the chops for about 3–4 minutes per side, until a golden-brown crust forms on the surface. Check the temperature in the thickest part: it should reach 63 °C. Transfer the chops to a plate and let them rest for 3 minutes.
Make the beer sauce
Reduce the heat to medium and melt the butter in the same pan. Add the leek and cook, stirring occasionally, for 4 minutes, until softened but not browned. Pour in the beer and let it simmer gently for 4–5 minutes, until reduced by about half. Add the stock, cream, thyme, and the remaining 1 g salt. Simmer the sauce gently for 4 minutes; then stir in the lemon juice and the juices released by the resting chops.
Finish and serve
After 20 minutes of roasting, turn the potatoes and roast for another 15–20 minutes, until golden on the outside and tender in the middle. Place the chops in the hot sauce for the final minute and turn them to coat. Serve with the roasted potatoes and sauce.
