Thursday, 2 October 2008

Pork Chops Lyonnaise

My fondness for Jude's Thighs has been remarked on. It is such a simple delicious recipe that I make it about once a fortnight. And I liked it so much that I bought Diana Henry's Cook Simple, the book the thigh recipe was originally from.

And as is so often the way with me, the book got a bit of a look when it arrived, but hasn't been consulted again.

Until now.

I had a bit of a cull of some cookbooks last week and decided that everything that remained had to pull its weight either with actual recipes or inspiration. Or by being so beautiful that I just don't care...

So I had another look at Cook Simple and was taken by her recipe for pork chops Lyonnaise (as far as I can see Lyonnaise always means "with onion".

Very easy. You brown pork chops (although I think I would use a boneless cut next time) and put them in a baking dish. Cook onions in the pan you fried the chops in until they are really soft but not yet browned, add a bit of thyme and a spoonful of Dijon mustard and put it over the chops. Top with breadcrumbs, bake until golden. Yum! My only wobble from the recipe was adding some sauteed apple slices (because I had an apple that wanted using).

I served it with some wilted rocket & beet greens (a bag of salad that had seen fresher days) and it was delicious. I think with chicken breasts or pork escallops it could be a really good family supper dish.

Another win for Diana Henry!

11 comments:

Sam said...

Looks delicious and so simple! I like the apple idea too, I'm going to try this, I might pour a drop of cider over as well.

kat said...

Oh that does sound yummy

Foodycat said...

Sam, if you add the cider I'd put it in with the onions when you add the mustard and just let it bubble for a moment. Sounds like a fine idea to me!

Natashya said...

Sometimes the best recipes are the simple ones, aren't they?
I will have to keep an eye out for this book.

Peter M said...

Yep...there's moutarde here! Serving up simple yet tasty dishes like these are lifesavers on weeknights.

The Cat's Mother said...

With chicken that becomes the dish I served you (and Cameron?) from the first "Rue Tatin", Susan Loomis book.

Darius T. Williams said...

I love a crispy chop - and onions - that just seals the deal!

-DTW
www.everydaycookin.blogspot.com

Foodycat said...

Natashya - Diana Henry's books are lovely. She writes beautifully as well as having really do-able recipes.

Peter - there was obviously a pork & mustard vibe in the air!

Mother - I don't remember that at all! I remember taking Kendal and Cameron over at various points but I only remember the chickpea dish you did when Matt & Mary came!

Darius - you'd love this. Simple but pretty impressive!

alexandra's kitchen said...

love thigh meat myself. so much more flavor than the breast. this sounds like a great weeknight supper!

Foodycat said...

I agree about the thigh meat! But somehow I thought with the rich onions it'd be better with breast.

hot garlic said...

I have made these before and they are EXCELLENT!

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