Peel and wash the potatoes and cut into larger cubes. Peel onions and cut them into sticks. Pluck rosemary and thyme leaves from the stems. Wash parsley, dab dry and chop. Rinse chops in cold water and pat dry. Season with salt and pepper.
Heat 20 g clarified butter in a pan. Fry the chops on both sides for about 7 minutes. Fry the potatoes in the remaining fat while turning for about 10 minutes. Add onions and herbs and cook for another 5 minutes. Also season with salt and pepper. Arrange chops on the potatoes and serve