Côtes de porc à la Foyot

Name: Côtes de porc à la Foyot (Gratinéed pork chops with onions)
Yield: For 6
Cuisine: French
Ingredients: 2 eggs plus 1 extra egg white; 2 eggs plus 1 extra egg white; 8 cloves garlic, peeled and minced; ⅓ cup (40 g) stale bread crumbs; 1 cup (¼ L) veal or beef stock (made from a bouillon cube, if you wish); 1 cup (¼ L) veal or beef stock (made from a bouillon cube, if you wish); 1 cup (¼ L) dry white wine; 1 cup (¼ L) veal or beef stock (made from a bouillon cube, if you wish); Salt and freshly ground pepper; Salt and freshly ground pepper; 2 pounds (900 g) onions, peeled and sliced; 6 loin pork chops, 6 ounces (170 g) each, and about ¾ inch (2 cm) thick; 4 tablespoons (60 g) butter; ½ cup (1 dL) cooking oil; ⅔ cup (60 g) grated Gruyere or Parmesan cheese; ⅔ cup (60 g) grated Gruyere or Parmesan cheese; Several sprigs of parsley

Gratinéed pork chops with onions

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

4 tablespoons (60 g) butter
½ cup (1

Europe
France
Lunch
Main course
Mediterranean

Method

Heat half each of the butter and oil in a large skillet. Add the onions and stir them for a minute or two over medium heat. Cover the pan, lower the heat, and cook for 30 to 40 minutes, stirring from time to time, until the onions are very tender and sweet. Uncover the pan and raise the heat during the last 5 minutes of cooking to evaporate any excess moisture.

While the onions are cook