Pork Chops à La Grand-mère Recipe

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Pork Chops à la Grand-Mère

Vicki Butts (lazyme)


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

☆☆☆☆☆ 0 votes
15 Min
1 Hr


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)


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

About this Recipe

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