We made this dish last week…. a straight copy well with just slight variations – from Pork & Sons by Stephane Reynaud. It is delicious, and really easy to make.
Ingredients: (Serves 2)
- A couple of knobs of butter
- A few shallots (or onion) – chopped
- Pork chops
- 3 sprigs of thyme
- sea salt and coarsely ground black pepper
Melt one knob of butter in pan and fry the chopped shallots (onion) – cook stirring frequently for about 8 – 10 minutes until golden brown.
Melt the remaining butter in another pan . Add the chops and cook over high heat for 5 minutes on each side, or until cooked through and the juices are caramelised. (I did feel a little worried at this stage that they would be over cooked…. but work with it, they are delicious!) Season with salt and pepper.
Mix the thyme into the pan with the shallots.
We served with some creamy mashed carrots and brussel sprouts.