Elaboration

Firstly, add butter at room temperature in a bowl. After that, add the spices: parsley, pepper, lemon juice and salt. Knead it with your hands until you notice that it has a smooth texture. Then, pour the butter on paper or film and make a cylinder and keep in the fridge for 3 hours.

Once cold, cut into 6 mm slices and keep for the end of the recipe. You have to put the rest of the butter, the garlic and the thyme branch in a frying pan. With patience, add salt and the rack to the frying pan and slowly cook until the meat is 65º inside. Once cooked, remove and cut the chops into ribs.

Termination

For the last step of this dish, place a slice of maître hotel butter on top of each cutlet. The final touch is to serve it with couscous.