Breaded Pork Chops (Lyonnaise) from Pure Simple Cooking

pork chop lyonnaise

Pork Chop Lyonnaise

I really like this cookbook: Pure Simple Cooking: Effortless Meals Every Day. I borrowed it from the library initially and then decided to buy it after trying a few recipes.  I like how it’s organized. The chapters include Chicken, Chops, Sausages, Leg of Lamb, Fish, Pasta, Greens and Herbs, Spring and Summer Veggies, Autumn and Winter Veggies, etc. So you can start with the protein, flip to seasonal veggies (and there are chapters on fruit as well) and end on the “Flour, Eggs, Sugar, Cream” chapter. 😉

roast carrots

Roast Carrots

I was cooking for one last night and wanted just enough leftover for lunch one day this week so I was going to cook one pork chop and a bunch of veggies. I started a sweet potato baking and then added some sliced cauliflower and carrots to the same pan. No recipe there really.  Preheat the oven to 400, pierce the sweet potato a few times so it won’t burst and cook it on foil as it’s likely to ooze out a bit and make a mess.  Cut carrots and cauliflower into roughly the same size pieces and toss with oil and salt and pepper, then roast until done. You could add herbs but I went very simple last night.

I popped the breaded pork chop into the oven as the carrots and cauliflower came out because  I didn’t plan ahead very well. I just nibbled on them while the pork chop was cooking.

roast cauliflower

Roast Cauliflower

Pork Lyonnaise (from Pure Simple Cooking)

Onions are cooked then mixed with mustard and thyme, put on top of a browned pork chop, then covered with bread crumbs and baked.

  • 1 pork chop
  • salt and pepper
  • 1 Tablespoon butter
  • 1/2 an onion, diced
  • 1 teaspoon Dijon mustard
  • a pinch of dried thyme or leaves from 6 sprigs fresh thyme
  • 1/4 cup bread crumbs
  1. Preheat the oven to 375F.
  2. Salt and pepper the chop on both sides.
  3. Heat a bit of the butter in a small skillet and brown the chop on both sides, then remove to a small shallow ovenproof dish.
  4. Saute the onions in the rest of the butter about 15 minutes, stirring frequently.
  5. Stir the mustard and thyme into the onions and spread this on top of the chop.
  6. Press the bread crumbs into the onion mixture.
  7. Bake until cooked through, about 35 minutes for thicker chops.


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