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


  • Preheat the oven to 375F.
  • Salt and pepper the chop on both sides.
  • 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.
  • Saute the onions in the rest of the butter about 15 minutes, stirring frequently.
  • Stir the mustard and thyme into the onions and spread this on top of the chop.
  • Press the bread crumbs into the onion mixture.
  • Bake until cooked through, about 35 minutes for thicker chops.