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.