Pork chops Lyonnaise

Name: Pork chops Lyonnaise
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp olive oil; 4 really good quality pork chops (200g each), bone in; 40g unsalted butter; 2 medium onions finely chopped; 1½ tbsp Dijon mustard; 6 thyme sprigs leaves picked; 50g coarse white breadcrumbs

Diana Henry

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.5 out of 5.23 ratingsRate

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Use up leftover bread to make a crumb coating for our tasty Lyonnaise-style pork chops. Serve with a salad and sautéed potatoes

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
4 really good quality pork chops

(200g each), bone in
40g unsalted butter
2 medium onions

finely chopped
1½ tbsp Dijon mustard
6 thyme sprigs

leaves picked
50g coarse white breadcrumbs

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Nutrition: Per serving

kcal618
fat48g
saturates19g
carbs11g
sugars5g
fibre2g
protein34g
salt0.9g

Method

step 1

Heat oven to 210C/190C fan/gas 7. Heat the oil in a frying pan and brown the chops all over, seasoning as you go. It’s important to brown the fat as well as the meat, so prop the chops up in the pan on their fatty bits so they get coloured too. You’re not cooking the chops all the way through. Transfer them to a shallow ovenproof dish in which they fit snugly in a single layer.
step 2

Heat the butter in the pan and sauté the onions over a low heat until they’re really soft and pale gold. This will take about 15 mins, so keep going. Stir the mustard and the thyme into the onions.
step 3

Spread the onion mixture thickly over each chop and press the breadcrumbs on top. Put in the oven for 20 mins, or until the tops are golden brown and the pork is cooked through.

RECIPE TIPS

HOW DO YOU STORE BREADCRUMBS?

You can make breadcrumbs in a food processor and store then in the freezer until you need them.

Recipe from Good Food magazine, February 2018

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A star rating of 4.5 out of 5.23 ratings

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