Pork Chops Champvallon style
Pork chops à la Champvallon are a nicely historic recipe of meat and potatoes in long cooking.
34 K 2.3/5 (3 reviews)
3 hours 8 min.
Average
12 people
12 IngredientsLast modified on: April 30th 2023
4 litres 500 ml 
1 litre 500 ml 
154.8 mls 
12 porks chops
9 tablespoons 
6 
3 
3 sprigs 
3 sprigs 
600 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 154.8 mls butter, then turn off the heat and let it stand.
Stage 4 - 1 min.
Add salt and pepper to each side 12 porks chops.
Stage 5 - 3 min.
In a frying pan over high heat, pour 9 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 9 tablespoons oil again, then the minced onion, 6 bayleaves, 3 cloves garlic, 3 sprigs 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 600 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 | 580 RDI=220 % | 1,000 RDI=90 % | 610 RDI=90 % | 11,780 RDI=590 % | 49,340 RDI: 590 % |
| Per 100 g | 7 RDI=3 % | 10 RDI=1 % | 7 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 50 RDI=20 % | 80 RDI=8 % | 50 RDI=8 % | 980 RDI=50 % | 4,110 RDI: 50 % |
How much will it cost?
- For 12 people : 37.80 €
- Per person : 3.15 €
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: Maroilles cheese quiche, Chicken breasts with tarragon, Smoky sausage and mash, Endive and beer soup, Warm Leek and Potato Salad, ... See them all 83
Onion
Like these other recipes: Pollack Parmentier, French onion soup, Mussels marinière, Crispy spinach rolls, Ratatouille confite, ... See them all 147
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Duo of slow-cooked pork, Country vegetable soup, Curried prawn risotto, Foie gras Chantilly , ... See them all 19
Butter
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Victoria pineapple and lime tarts, Fish petals, vegetables julienne, and beurre blanc, Moist chocolate cake, Potatoes with prawns, ... See them all 477
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011367 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025306 K 24.5 3 hours 8 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013511 K5 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010240 K5 2 hours 30 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons. May 30th 2020308 K 24.3 2 hours 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.