Pork chops Lyonnais

Pork chops Lyonnais

By
From
Encyclopedia of Food and Cookery
Serves
6

Onions are a feature of Lyonnais cooking, typified by this hearty dish, which should be served with lots of mashed potato to absorb the flavoursome juices.

Ingredients

Quantity Ingredient
8 pork chops
freshly ground black pepper
1kg onions, finely chopped
3 tablespoons cider vinegar
3 tablespoons dry white wine
1 sprig fresh thyme
or pinch dried thyme
salt

Method

  1. Trim any excess fat from chops, season them with a little salt and pepper and set aside.
  2. Melt a little pork fat in a heavy pan and cook onions gently until starting to turn brown. Remove from pan and keep warm. Melt a little more pork fat if necessary and cook chops for about 20 minutes, turning once. Remove to a heated serving platter and keep warm.
  3. Add vinegar and wine to pan and bring to the boil, scraping up any bits stuck to the bottom. Reduce liquid by half, then stir in onions and season with salt, pepper and thyme. Cook, stirring, for 3–4 minutes, then pour around chops. Remove fresh thyme if using. Serve with creamy mashed potatoes.
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