Preparation | Cooking | Start to finish |
---|---|---|
47 min. | 2 hours 21 min. | 3 hours 8 min. |
1 | Peel the potatoes, cut them into strips, a mandolin is ideal for this, then wash and dry them. Reserve. | ![]() |
2 | Prepare 500 g onion, slice them finely (again, the mandolin is very handy). Reserve. | ![]() |
3 | In a small saucepan over low heat, melt 50 g butter, then turn off the heat and let it stand. | ![]() |
4 | Add salt and pepper to each side 4 porks chops. | ![]() |
5 | In a frying pan over high heat, pour 3 tablespoons oil and when it is hot, place the chops. | ![]() |
6 | Just brown them on each side, then set aside on a plate. | ![]() |
7 | Lower the heat, and in the same pan without cleaning it, add 3 tablespoons oil again, then the minced onion, 2 bayleaves, 1 garlic clove, 1 sprig thyme, salt and pepper. | ![]() |
8 | Cook, stirring occasionally, until onions are cooked through and a little coloured. Remove and discard bay leaves, garlic clove and thyme sprig. Preheat your oven to 180°C (360°F). | ![]() |
9 | Pour the potato slices into a bowl, put 3 or 4 tablespoons aside, and sprinkle the rest with 3/4 of the melted butter, salt and mix well. Add the cooked onions, mix again. | ![]() |
10 | Pour half of the mixture into a large ovenproof pan, sprinkle with chopped parsley. | ![]() |
11 | Place the chops on top, pour the cooking juices that have formed on the plate, and add a little parsley. | ![]() |
12 | Pour in the other half of the potatoes, then 200 ml Vegetable stock. | ![]() |
13 | Cover and bake for 1 hour. | ![]() |
14 | At the end of this time, take the pan out of the oven, uncover. | ![]() |
15 | Place the remaining raw potatoes on top, season with salt and brush with the remaining melted butter (re-melt if necessary). | ![]() |
16 | Return to the oven, uncovered this time, for an additional 1 hour of cooking. | ![]() |
17 | Your Champvallon chops are ready, enjoy with a pinch of chopped parsley. | ![]() |