1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pork Chops Champvallon style

Name: Pork Chops Champvallon style
Prep time: 47 min
Cook time: 2 h 21 min
Total time: 3 h 8 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg 500 g potatoes; 500 g onion; 50 g butter; 4 porks chops; 3 tablespoons oil; 2 bayleaves; 1 garlic clove; 1 sprig thyme; 1 sprig parsley; 200 ml vegetable stock; Salt; Pepper

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

42 K 2.3/5 (3 reviews)

3 hours 8 min. difficulté

Average

12.75 €

4 people

12 Ingredients

Last modified on: April 30^th 2023

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: 2,910 grams

Times for this recipe

Preparation: 50 min.

Cooking: 2 hours 25 min.

All in all: 3 hours 8 min.

When should you start or finish this recipe?

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.

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

	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 %

Possible allergens in this recipe: milk, Celery

How much will it cost?

For 4 people : 12.75 €
Per person : 3.20 €

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)

Other recipes you may also like

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 1^st 2025318 K 24.5 3 hours 8 min.

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018277 K4.3 1 hour 55 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016259 K4.4 2 hours 2 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018352 K4 2 hours 30 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011282 K3.9 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.