Pork Chops à la Grand-Mère

Pork Chops à La Grand-mère

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Vicki Butts (lazyme)


This is a French-Canadian dish from Canadianliving.com.


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 4
    bone-in pork loin centre-cut chops (about 1-inch/2.5 cm thick)
  • 3/4 tsp
    salt (4 ml)
  • 3/4 tsp
    pepper (4 ml)
  • 3 Tbsp
    extra virgin olive oil (45 ml)
  • 2 lb
    onions, about 5 (907 g)
  • 1/4 c
    fresh parsley, chopped (60 ml)
  • 1/4 tsp
    granulated sugar (1 ml)
  • 2 tsp
    white wine vinegar (10 ml)
  • 2 lb
    yukon gold potatoes, peeled (907 g)
  • 1/2 tsp
    dried thyme (2 ml)
  • 3/4 c
    sodium-reduced chicken broth (175 ml)

How to Make Pork Chops à la Grand-Mère


  1. Sprinkle chops with 1/4 tsp (1 mL) each of the salt and pepper.
  2. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  3. In batches, brown chops, about 6 minutes. Transfer to plate. Drain any fat from pan.
  4. In food processor with slicing blade, cut onions into 1/8-inch (3 mm) thick slices.
  5. In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onions, parsley, sugar and 1/4 tsp (1 mL) each of the remaining salt and pepper, stirring often, until onions are golden, about 20 minutes. Stir in vinegar.
  6. Meanwhile, in food processor, slice potatoes.
  7. In 12-cup (3 L) casserole, toss potatoes with thyme and remaining oil, salt and pepper.
  8. Pour broth over top. Place pork chops and any juices on potatoes; cover with onions.
  9. Cover and bake in 425F (220C) oven until potatoes are tender, 50 to 60 minutes.
  10. Uncover and let stand for 5 minutes before serving.

Printable Recipe Card

About Pork Chops à la Grand-Mère

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian

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