Pork Chops à la Grand-Mère

Pork Chops à La Grand-mère Recipe

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Vicki Butts (lazyme)


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


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15 Min
1 Hr


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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


  • 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.

Printable Recipe Card

About Pork Chops à la Grand-Mère

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

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