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Pork Chops Champvallon style

Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.

14K 1.5/5 based on 2 reviews

Last modified on: April 30^th 2023

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For 4 people, you will need:

1 1 kg 500 g potatoes
2 500 g onion
3 50 g butter
4 4 porks chops
5 3 tablespoons oil
6 2 bayleaves
7 1 garlic clove
8 1 sprig thyme
9 1 sprig parsley
10 200 ml Vegetable stock
11 salt
12 pepper
Total weight: 2,907 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	2 hours 21 min.	3 hours 8 min.

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Step by step recipe

Stage 1 - 15 min.

Peel the potatoes, cut them into strips, a mandolin is ideal for this, then wash and dry them.

Reserve.

Stage 2 - 15 min.

Prepare 500 g onion, slice them finely (again, the mandolin is very handy).

Reserve.

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).

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.

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.

Keeping

1 day in the refrigerator, protected by a stretch film.

Source

From Emmanuelle Jary.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,916 Kcal or 20,582 Kj	211 gr	427 gr	263 gr
246 %	81 %	40 %	40 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	7 gr	15 gr	9 gr
8 %	3 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,229 Kcal or 5,146 Kj	53 gr	107 gr	66 gr
61 %	20 %	10 %	10 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Celery

How much will it cost?

For 4 people : 10.74 £
Per person : 2.69 £

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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: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Potatoes with prawns, Melting Epoisses on toast , Crème de foie gras, Gratin Dauphinois, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Special Parmesan baguettes, Potimarron and celeriac autumn soup, Langoustine gratin, Potato tortilla (Spanish omelette), ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Provençal braised carrots, Pea risotto "Mantecare", Country vegetable soup, Mexican-style pork medallions , ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Shortcrust pastry (pâte brisée), Mushrooms on toast, French style, Baker's apple soles, Cauliflower "moelleux" in ramekins, ... All

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