Jansson's Temptation with Pork Chops

Name: Jansson's Temptation with Pork Chops
Total time: 1 h 9 min
Yield: 4 servings
Cuisine: nordic
Ingredients: 1,200 g Floury potatoes; 400 g Yellow onion; 20 g Unsalted butter; 120 g Anchovy fillets in oil; 1 tsp Ground black pepper; 10 g Unsalted butter; 300 ml Double cream; 100 ml Whole milk; 40 g fresh white breadcrumbs; 10 g Unsalted butter; 2 tbsp rapeseed oil; 800 g Pork Chops; 2 tsp Salt; 1 tsp Ground black pepper

1 hr 9 min · 29 min active · makes ~3.05 kg · Medium

Swedish layered potato and onion gratin with crispy pork chops, bound with double cream and topped with buttered breadcrumbs.

See more →

Jansson's Temptation with Pork Chops

Swedish layered potato and onion gratin with crispy pork chops, bound with double cream and topped with buttered breadcrumbs.

See more →

TOTAL TIME

1 hr 9 min

ACTIVE TIME

29 min

QUANTITY

~3.05 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/18

Ingredients

0/11 gathered · 4 servings

1,200g

400g

40g

120g

2tsp

300ml

100ml

40g

2tbsp

800g

2tsp

#	Quantity	Notes	State
1	1,200g	—	—
2	400g	—	—
3	40g	—	—
4	120g	—	—
5	2tsp	—	—
6	300ml	—	—
7	100ml	—	—
8	40g	—	—
9	2tbsp	—	—
10	800g	—	—
11	2tsp	—	—

Tools

20 items

Serveware

1 item

Procedure

37 steps

1 of 37

Turn the oven to 200 °C and allow it to come fully up to temperature.

200°C

⏱ 10 min

2 of 37

Peel the potatoes and lay them on the chopping board.

Floury potatoes · 1,200 g

⏱ 2 min

ResultPeeled potatoes

3 of 37

Cut the peeled potatoes into matchstick strips roughly 5 mm thick, keeping them as uniform as you can.

Peeled potatoes · step 2

⏱ 3 min

ResultJulienned potatoes

4 of 37

Tip the julienned potatoes into the large bowl.

Julienned potatoes · step 3

⏱ 10s

ResultJulienned potatoes

5 of 37

Peel the onions on the chopping board, halving them through the root.

Yellow onion · 400 g

⏱ 1 min

ResultPeeled yellow onion

6 of 37

Slice each onion half thinly into half-moon strips.

Peeled yellow onion · step 5

⏱ 1 min 30s

ResultSliced yellow onionused in step 9

7 of 37

Put half the butter into the frying pan.

Unsalted butter · 20 g

⏱ 5s

ResultUnsalted butter

8 of 37

Set the pan over medium heat and let the butter melt until it foams.

⏱ 1 min

ResultMelted butter

9 of 37

Tip the sliced onion into the foaming butter.

Sliced yellow onion · step 6

⏱ 10s

ResultMelted butter and sliced yellow onion

10 of 37

Cook the onion over medium-low heat, stirring occasionally, until completely soft and golden but not browned.

⏱ 8 min

ResultSoftened onion

11 of 37

Scrape the softened onion into the bowl with the julienned potatoes.

Softened onion · step 10

⏱ 10s

ResultJulienned potatoes and softened onion

12 of 37

Add the anchovy fillets along with their oil to the bowl.

Anchovy fillets in oil · 120 g

⏱ 10s

ResultJulienned potatoes and softened onion and anchovy fillets in oil

13 of 37

Season the potato mixture with half the black pepper.

Ground black pepper · 1 tsp

⏱ 5s

ResultJulienned potato mixture

14 of 37

Turn everything together with tongs until the anchovies, onion and pepper are evenly distributed through the potatoes.

⏱ 30s

ResultSeasoned potato and anchovy mixtureused in step 16

15 of 37

Butter the inside of the baking dish (about 30 × 20 cm) thoroughly with a pastry brush.

Unsalted butter · 10 g

⏱ 15s

16 of 37

Tip the potato and anchovy mixture into the greased baking dish and level it with the back of a spoon.

Seasoned potato and anchovy mixture · step 14

⏱ 15s

ResultSeasoned potato and anchovy mixture

17 of 37

Pour the double cream into the jug.

Double cream · 300 ml

⏱ 5s

ResultDouble cream

18 of 37

Add the whole milk to the jug with the cream.

Whole milk · 100 ml

⏱ 5s

ResultDouble cream and whole milk

19 of 37

Stir the cream and milk together briefly to combine.

⏱ 10s

ResultCombined cream and milk

20 of 37

Pour the cream mixture evenly over the potatoes so the liquid just reaches the top of the potato layer.

Combined cream and milk · step 19

⏱ 10s

ResultSeasoned potato mixture

21 of 37

Measure the fresh white breadcrumbs into the small bowl.

Fresh white breadcrumbs · 40 g

⏱ 5s

ResultFresh white breadcrumbs

22 of 37

Scatter the breadcrumbs in an even layer over the surface of the cream and potatoes.

Fresh white breadcrumbs · step 21

⏱ 10s

ResultSeasoned potato mixture

23 of 37

Break the remaining butter into small pieces and dot them evenly across the breadcrumb topping.

Unsalted butter · 10 g

⏱ 15s

ResultButtered breadcrumb topping

24 of 37

Slide the baking dish into the oven.

⏱ 10s

ResultButtered breadcrumb topping

25 of 37

Bake until the potatoes are completely tender, the cream is bubbling and the breadcrumb crust is deep golden brown — about 50 minutes.

200°C

⏱ 50 min

ResultBaked jansson's temptation

26 of 37

About 15 minutes before the gratin is ready, pour the rapeseed oil into the large frying pan.

Rapeseed oil · 2 tbsp

⏱ 5s

ResultRapeseed oil

27 of 37

Set the pan over high heat and warm the oil until it shimmers and just begins to haze.

⏱ 1 min 30s

ResultRapeseed oil

28 of 37

Lay the pork chops on the chopping board.

Pork Chops · 800 g

⏱ 10s

ResultSeasoned pork chops

29 of 37

Season both sides of each chop generously with salt.

Salt · 2 tspSeasoned pork chops · step 28

⏱ 5s

ResultSeasoned pork chops

30 of 37

Season both sides of each chop with the remaining black pepper.

Ground black pepper · 1 tspSeasoned pork chops · step 29

⏱ 5s

ResultSeasoned pork chops

31 of 37

Lay the seasoned pork chops into the hot pan.

Seasoned pork chops · step 30

⏱ 10s

ResultSeasoned pork chops and rapeseed oil

32 of 37

Press the chops down lightly with a spatula and sear without moving them until a deep golden-brown crust has formed on the underside — about 3 to 4 minutes.

⏱ 3 min 30s

ResultFirst-side-seared pork chops

33 of 37

Turn each chop over with tongs onto the unseared side.

⏱ 10s

ResultSecond-side-down pork chops

34 of 37

Sear the second side until equally golden and the chops are just cooked through — about 3 minutes more. Check the thickest piece reads 63 °C on a thermometer.

⏱ 3 min

ResultFully seared pork chops

35 of 37

Transfer the seared pork chops to a clean plate.

Fully seared pork chops · step 34

⏱ 10s

ResultFully seared pork chops

36 of 37

Leave the chops to rest on the plate, loosely tented with a sheet of kitchen foil, for 5 minutes so the juices redistribute.

⏱ 5 min

ResultRested pork chopsused in step 39

37 of 37

Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.

⏱ 10s

ResultBaked jansson's temptation

Total Time1 hr 9 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C and allow it to come fully up to temperature.⏱ 10 min
2	1,200 g		Peel the potatoes and lay them on the chopping board.⏱ 2 minResultPeeled potatoes
3	Peeled potatoesstep 2		Cut the peeled potatoes into matchstick strips roughly 5 mm thick, keeping them as uniform as you can.⏱ 3 minResultJulienned potatoes
4	Julienned potatoesstep 3		Tip the julienned potatoes into the large bowl.⏱ 10sResultJulienned potatoes
5	400 g		Peel the onions on the chopping board, halving them through the root.⏱ 1 minResultPeeled yellow onion
6	Peeled yellow onionstep 5		Slice each onion half thinly into half-moon strips.⏱ 1 min 30sResultSliced yellow onionused in step 9
7	20 g		Put half the butter into the frying pan.⏱ 5sResultUnsalted butter
8	—		Set the pan over medium heat and let the butter melt until it foams.⏱ 1 minResultMelted butter
9	Sliced yellow onionstep 6		Tip the sliced onion into the foaming butter.⏱ 10sResultMelted butter and sliced yellow onion
10	—		Cook the onion over medium-low heat, stirring occasionally, until completely soft and golden but not browned.⏱ 8 minResultSoftened onion
11	Softened onionstep 10		Scrape the softened onion into the bowl with the julienned potatoes.⏱ 10sResultJulienned potatoes and softened onion
12	120 g		Add the anchovy fillets along with their oil to the bowl.⏱ 10sResultJulienned potatoes and softened onion and anchovy fillets in oil
13	1 tsp		Season the potato mixture with half the black pepper.⏱ 5sResultJulienned potato mixture
14	—		Turn everything together with tongs until the anchovies, onion and pepper are evenly distributed through the potatoes.⏱ 30sResultSeasoned potato and anchovy mixtureused in step 16
15	10 g		Butter the inside of the baking dish (about 30 × 20 cm) thoroughly with a pastry brush.⏱ 15s
16	Seasoned potato and anchovy mixturestep 14		Tip the potato and anchovy mixture into the greased baking dish and level it with the back of a spoon.⏱ 15sResultSeasoned potato and anchovy mixture
17	300 ml		Pour the double cream into the jug.⏱ 5sResultDouble cream
18	100 ml		Add the whole milk to the jug with the cream.⏱ 5sResultDouble cream and whole milk
19	—		Stir the cream and milk together briefly to combine.⏱ 10sResultCombined cream and milk
20	Combined cream and milkstep 19		Pour the cream mixture evenly over the potatoes so the liquid just reaches the top of the potato layer.⏱ 10sResultSeasoned potato mixture
21	40 g		Measure the fresh white breadcrumbs into the small bowl.⏱ 5sResultFresh white breadcrumbs
22	Fresh white breadcrumbsstep 21		Scatter the breadcrumbs in an even layer over the surface of the cream and potatoes.⏱ 10sResultSeasoned potato mixture
23	10 g		Break the remaining butter into small pieces and dot them evenly across the breadcrumb topping.⏱ 15sResultButtered breadcrumb topping
24	—		Slide the baking dish into the oven.⏱ 10sResultButtered breadcrumb topping
25	—	200°C	Bake until the potatoes are completely tender, the cream is bubbling and the breadcrumb crust is deep golden brown — about 50 minutes.⏱ 50 minResultBaked jansson's temptation
26	2 tbsp		About 15 minutes before the gratin is ready, pour the rapeseed oil into the large frying pan.⏱ 5sResultRapeseed oil
27	—		Set the pan over high heat and warm the oil until it shimmers and just begins to haze.⏱ 1 min 30sResultRapeseed oil
28	800 g		Lay the pork chops on the chopping board.⏱ 10sResultSeasoned pork chops
29	2 tsp		Season both sides of each chop generously with salt.⏱ 5sResultSeasoned pork chops
29	Seasoned pork chopsstep 28
30	1 tsp		Season both sides of each chop with the remaining black pepper.⏱ 5sResultSeasoned pork chops
30	Seasoned pork chopsstep 29
31	Seasoned pork chopsstep 30		Lay the seasoned pork chops into the hot pan.⏱ 10sResultSeasoned pork chops and rapeseed oil
32	—		Press the chops down lightly with a spatula and sear without moving them until a deep golden-brown crust has formed on the underside — about 3 to 4 minutes.⏱ 3 min 30sResultFirst-side-seared pork chops
33	—		Turn each chop over with tongs onto the unseared side.⏱ 10sResultSecond-side-down pork chops
34	—		Sear the second side until equally golden and the chops are just cooked through — about 3 minutes more. Check the thickest piece reads 63 °C on a thermometer.⏱ 3 minResultFully seared pork chops
35	Fully seared pork chopsstep 34		Transfer the seared pork chops to a clean plate.⏱ 10sResultFully seared pork chops
36	—		Leave the chops to rest on the plate, loosely tented with a sheet of kitchen foil, for 5 minutes so the juices redistribute.⏱ 5 minResultRested pork chopsused in step 39
37	—		Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.⏱ 10sResultBaked jansson's temptation
Total Time			1 hr 9 min

Serving

Spoon generous portions of the Jansson's temptation directly from the baking dish onto the serving dish.
Lay the rested pork chops alongside the gratin on the serving dish and bring straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,319kcal
	71g
	75g
	33g
	69g
	11g
	9g
	1,809mg

Ingredients0/11

Tools0/18

Recipe

Jansson's Temptation with Pork Chops

Swedish layered potato and onion gratin with crispy pork chops, bound with double cream and topped with buttered breadcrumbs.

What you’ll doYou will julienne potatoes and cook sliced onions until golden, then layer them with anchovies and cream in a baking dish to bake for about 50 minutes whilst the potatoes become tender and the topping browns. Meanwhile, you will sear seasoned pork chops in hot oil until golden and cooked through, rest them briefly, then serve alongside the gratin.

Serves4

Total1 hr 9 min

LevelMedium

Ingredients

Floury potatoes1,200 g
Yellow onion400 g
Unsalted butter40 g
Anchovy fillets in oil120 g
Ground black pepper2 tsp
Double cream300 ml
Whole milk100 ml
Fresh white breadcrumbs40 g
Rapeseed oil2 tbsp
Pork Chops800 g
Salt2 tsp

Tools

Baking dishSpoonTongsFrying panSmall bowlOvenServing dishLarge frying panKitchen foilChef's knifeLarge bowlSpatulaWooden spoonBrushPeelerLarge jugOven gloveChopping boardThermometerPlate

Method

Turn the oven to 200 °C and allow it to come fully up to temperature.

200°C10 minOven

Peel the potatoes and lay them on the chopping board.

2 minChopping board, PeelerFloury potatoes · 1,200 g

Cut the peeled potatoes into matchstick strips roughly 5 mm thick, keeping them as uniform as you can.

3 minChopping board, Chefs knifePeeled potatoes · step 2

Tip the julienned potatoes into the large bowl.

10sLarge bowlJulienned potatoes · step 3

Peel the onions on the chopping board, halving them through the root.

1 minChopping board, Chefs knifeYellow onion · 400 g

Slice each onion half thinly into half-moon strips.

Result · Sliced yellow onion · used in step 9

1 min 30sChopping board, Chefs knifePeeled yellow onion · step 5

Put half the butter into the frying pan.

5sFrying panUnsalted butter · 20 g

Set the pan over medium heat and let the butter melt until it foams.

1 minFrying pan

Tip the sliced onion into the foaming butter.

10sFrying panSliced yellow onion · step 6

Cook the onion over medium-low heat, stirring occasionally, until completely soft and golden but not browned.

8 minFrying pan, Wooden spoon

Scrape the softened onion into the bowl with the julienned potatoes.

10sLarge bowlSoftened onion · step 10

Add the anchovy fillets along with their oil to the bowl.

10sLarge bowlAnchovy fillets in oil · 120 g

Season the potato mixture with half the black pepper.

5sLarge bowlGround black pepper · 1 tsp

Turn everything together with tongs until the anchovies, onion and pepper are evenly distributed through the potatoes.

Result · Seasoned potato and anchovy mixture · used in step 16

30sLarge bowl, Tongs

Butter the inside of the baking dish (about 30 × 20 cm) thoroughly with a pastry brush.

15sBaking dish, BrushUnsalted butter · 10 g

Tip the potato and anchovy mixture into the greased baking dish and level it with the back of a spoon.

15sBaking dish, SpoonSeasoned potato and anchovy mixture · step 14

Pour the double cream into the jug.

5sLarge jugDouble cream · 300 ml

Add the whole milk to the jug with the cream.

5sLarge jugWhole milk · 100 ml

Stir the cream and milk together briefly to combine.

10sLarge jug, Wooden spoon

Pour the cream mixture evenly over the potatoes so the liquid just reaches the top of the potato layer.

10sBaking dishCombined cream and milk · step 19

Measure the fresh white breadcrumbs into the small bowl.

5sSmall bowlFresh white breadcrumbs · 40 g

Scatter the breadcrumbs in an even layer over the surface of the cream and potatoes.

10sBaking dishFresh white breadcrumbs · step 21

Break the remaining butter into small pieces and dot them evenly across the breadcrumb topping.

15sBaking dishUnsalted butter · 10 g

Slide the baking dish into the oven.

10sBaking dish, Oven, Oven glove

Bake until the potatoes are completely tender, the cream is bubbling and the breadcrumb crust is deep golden brown — about 50 minutes.

200°C50 minBaking dish

About 15 minutes before the gratin is ready, pour the rapeseed oil into the large frying pan.

5sLarge frying panRapeseed oil · 2 tbsp

Set the pan over high heat and warm the oil until it shimmers and just begins to haze.

1 min 30sLarge frying pan

Lay the pork chops on the chopping board.

10sChopping boardPork Chops · 800 g

Season both sides of each chop generously with salt.

5sChopping boardSalt · 2 tsp

Season both sides of each chop with the remaining black pepper.

5sChopping boardGround black pepper · 1 tsp

Lay the seasoned pork chops into the hot pan.

10sLarge frying panSeasoned pork chops · step 30

Press the chops down lightly with a spatula and sear without moving them until a deep golden-brown crust has formed on the underside — about 3 to 4 minutes.

3 min 30sLarge frying pan, Spatula

Turn each chop over with tongs onto the unseared side.

10sLarge frying pan, Tongs

Sear the second side until equally golden and the chops are just cooked through — about 3 minutes more. Check the thickest piece reads 63 °C on a thermometer.

3 minLarge frying pan, Thermometer

Transfer the seared pork chops to a clean plate.

10sPlate, TongsFully seared pork chops · step 34

Leave the chops to rest on the plate, loosely tented with a sheet of kitchen foil, for 5 minutes so the juices redistribute.

Result · Rested pork chops · used in step 39

5 minPlate, Kitchen foil

Lift the baking dish out of the oven using oven gloves and set it on the kitchen counter.

10sBaking dish, Oven, Oven glove

Spoon generous portions of the Jansson's temptation directly from the baking dish onto the serving dish.

15sServing dishBaked jansson's temptation · step 37

Lay the rested pork chops alongside the gratin on the serving dish and bring straight to the table.

Result · Jansson's Temptation with Pork Chops

15sServing dishRested pork chops · step 36

Printed 11 October 2026