Pork Chops Foyot

4 servings

This recipe was included in the French Impressionist artist Monet's recipe journal. It takes its name and origin from the Foyot restaurant that was located near Monet's home in Giverny, France. I have reduced the amount of butter and onions used in the original recipe.

  • ¼ to 1/3 cup butter or margarine, divided
  • 2 medium onions, peeled and thinly sliced or coarsely chopped
  • 4 pork chops, bone-in or boneless, each cut about ½-inch thick
  • Salt and freshly ground black pepper to taste
  • ½ cup fine breadcrumbs
  • ½ cup freshly grated Gruyere or Parmesan cheese
  • ½ cup dry white wine
  • 1 lemon, cut into 4 wedges, and sprigs of parsley for garnish

In a medium heavy skillet, melt 2 tablespoons butter over moderate heat.  Add onions and cook, stirring frequently, until softened but not browned, about 5 minutes.  Remove onions, retaining hot drippings in skillet, and set aside.  Brown pork chops, all sides, in hot pan drippings in skillet over moderate heat.

Arrange pork chops in a greased shallow baking dish/pan.  Season with salt and pepper to taste.  Add wine to dish/pan.  Evenly arrange onions over pork chops.  Cut remaining butter into very small pieces; evenly dot onions with butter pieces.  Bake, loosely covered with aluminum foil, in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chops are fork tender. Uncover and evenly sprinkle breadcrumbs and then cheese over onions.  Continue baking, uncovered, for about 7 to 8 minutes or until bread crumbs and cheese are lightly browned.

To serve, arrange a pork chop on each dinner plate.  Top each with crumb/cheese/onion mixture.  Garnish each with a lemon wedge and a sprig of parsley.

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