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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.

45 K 2.3/5 (3 reviews)542490

Duration

3 hours 8 min.

Difficulty

Average

Last modified on: April 30^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 50 min.

Cooking 2 hours 25 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	14 g RDI=6 %	9 g RDI=12 %	136 kcal RDI=7 %	572 kJ RDI=7 %
Per person	52 g RDI=81 %	106 g RDI=40 %	65 g RDI=90 %	993 kcal RDI=50 %	4,160 kJ RDI=50 %
Whole recipe	209 g RDI=322 %	424 g RDI=160 %	262 g RDI=360 %	3,974 kcal RDI=199 %	16,639 kJ RDI=199 %