Pork Chops Champvallon style
Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.
24 K 2.3/5 (3 reviews)
3 hours 8 min.
Average
4 people
12 IngredientsLast modified on: April 30th 2023
1 kg 500 g 
500 g 
50 g 
4 porks chops
3 tablespoons 
2 
1 
1 sprig 
1 sprig 
200 ml 
Times for this recipe
Preparation: 50 min.
Cooking: 2 hours 25 min.
All in all: 3 hours 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Stage 2 - 15 min.
Stage 3 - 3 min.
In a small saucepan over low heat, melt 50 g butter, then turn off the heat and let it stand.
Stage 4 - 1 min.
Add salt and pepper to each side 4 porks chops.
Stage 5 - 3 min.
In a frying pan over high heat, pour 3 tablespoons oil and when it is hot, place the chops.
Stage 6 - 5 min.
Just brown them on each side, then set aside on a plate.
Stage 7 - 1 min.
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.
Stage 8 - 10 min.
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).
Remove and discard bay leaves, garlic clove and thyme sprig.
Preheat your oven to 180°C (360°F).
Stage 9 - 3 min.
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.
Add the cooked onions, mix again.
Stage 10 - 2 min.
Pour half of the mixture into a large ovenproof pan, sprinkle with chopped parsley.
Stage 11 - 2 min.
Place the chops on top, pour the cooking juices that have formed on the plate, and add a little parsley.
Stage 12 - 2 min.
Pour in the other half of the potatoes, then 200 ml vegetable stock.
Stage 13 - 1 hour
Cover and bake for 1 hour.
Stage 14 - 1 min.
At the end of this time, take the pan out of the oven, uncover.
Stage 15 - 5 min.
Place the remaining raw potatoes on top, season with salt and brush with the remaining melted butter (re-melt if necessary).
Stage 16 - 1 hour
Return to the oven, uncovered this time, for an additional 1 hour of cooking.
Stage 17
Your Champvallon chops are ready, enjoy with a pinch of chopped parsley.
Remarks
You can very easily replace the pork by lamb, it is even the original recipe which would be related to Mrs. De Champvallon, one of the competitors of Mrs. de Maintenon mistress then wife of King Louis XIV. Mme de Champvallon had tried with this recipe to seduce the king, who was said to be a great lover of lamb chops.
You can also replace the onions with shallots, or make a mixture of the two.
No vegetable stock on hand? Replace it with chicken stock.
You can also replace the onions with shallots, or make a mixture of the two.
No vegetable stock on hand? Replace it with chicken stock.
Keeping: 1 day in the refrigerator, protected by a stretch film.
Source: From Emmanuelle Jary.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 430 RDI=40 % | 260 RDI=40 % | 4,920 RDI=250 % | 20,580 RDI: 250 % |
| Per 100 g | 7 RDI=3 % | 10 RDI=1 % | 9 RDI=1 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per person | 50 RDI=20 % | 110 RDI=10 % | 70 RDI=10 % | 1,230 RDI=60 % | 5,150 RDI: 60 % |
How much will it cost?
- For 4 people : £10.70
- Per person : £2.70
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Big knife-cut chips (French fries) , Gratin Comtois, Potato gratin with 3 cheeses, Creamy "terre et mer" pots, Chicken breasts with tarragon, ... See them all 82
Onion
Like these other recipes: Potimarron and leek soup, Broken eggs with mushrooms, Rillettes stuffed mushrooms, Spaghetti with mussels and basil, Hearty leek and sprout soup, ... See them all 147
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Melt-in-the mouth meat and vegetables in a sealed casserole, Fisherman's Ragout, Provençal braised carrots, Pea risotto "Mantecare", ... See them all 19
Butter
Like these other recipes: Snow peas sautéed in butter, Lille style chicken, Spinach and Comté Loaf, French onion soup, Gratin-style spinach and chicken omelette , ... See them all 470
Other recipes you may also like
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.February 21th 2011348 K4.1 2 hours 60 min.
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.April 27th 2017109 K4.3 3 hours 60 min.
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.December 30th 201950 K 1 hour 30 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013295 K 15 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.