1. Trim fat and bone from chops. Sprinkle with salt and pepper.
2. Peel potatoes, then cut them into 1/8 inch thick slices. Drop them in cold water. Drain just before using. Slice onions very thinly.
3. Heat oil and brown chops lightly on both sides.
4. Place lamb chops in a large baking dish also suitable for the range top. Scatter the onions over the chops and add the crushed garlic. Lay the sliced potatoes over the chops evenly. Sprinkle with salt and pepper to taste. Pour chicken broth over dish. Add the thyme and bay leaf. Cover with aluminium foil.
5. Bring to a boil on top of the stove, then place the dish on the bottom rack of the oven. Bake for 20 minutes at 375F. Remove foil and continue cooking for 1 hour. If you want the potatoes browned further, place the dish under the broiler for a minute or so.

Pork can also be used.