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Pork Chops Lyonnaise |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
1 tbsp olive oil
4 good quality pork chops (200g each), bone in
40g unsalted butter
2 medium onions, finely chopped
11⁄2 tbsp
Dijon mustard
6 thyme sprigs, leaves picked
50 coarse white breadcrumbs
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Heat the oven to 210C/ 190C
Fan/ Gas 7. Heat the oil in a frying pan and brown the
chops all over. It's important to brown the fat as
well as the meat, so prop the chops up in the pan on their
fatty bit, 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.
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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. Stir the
mustard and the thyme into the onions.
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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.
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DAILY
DINNERS 
