For the country chops, pound the chops, season with salt and pepper, and slowly fry in hot butter on both sides until golden brown.
Peel the potatoes, cut them into cubes, boil them briefly in salted water, strain and drain them, then fry them in hot fat until golden brown.
Fry the peeled shallots in hot butter until golden brown, add the sliced mushrooms, steam until the liquid has evaporated. Add the carrots.
Add the peas and potatoes as well. Mix, add salt and pepper and arrange on a platter. Place the chops all around.
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