1,566 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

Chicken with rice and leeks

For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks.

January 29^th 201767 K4.1 60 min.

Salad lyonnaise

Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.

December 29^th 202143 K 45 min.

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

February 21^th 2011375 K4.0 1 hour 15 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work.

July 1^st 2019507 K 23.8 35 min.

Four quarters (adding fruit)

To improve a "four quarters" cake.

February 21^th 2011191 K4.5 35 min.

News list of cooking-ez.com

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