Use up leftover bread to make a crumb coating for our tasty Lyonnaise-style pork chops. Serve with a salad and sautéed potatoes
- 1 tbsp olive oil
- 4 really good quality pork chops (200g each), bone in
- 40g unsalted butter
- 2 medium onions, finely chopped
- 1½ tbsp Dijon mustard
- 6 thyme sprigs, leaves picked
- 50g coarse white breadcrumbs
- Heat oven to 210C/190C fan/gas 7. Heat the oil in a frying pan and brown the chops all over, seasoning as you go. It’s important to brown the fat as well as the meat, so prop the chops up in the pan on their fatty bits so they get coloured too. You’re not cooking the chops all the way through. Transfer them to a shallow ovenproof dish in which they fit snugly in a single layer.
- Heat the butter in the pan and sauté the onions over a low heat until they’re really soft and pale gold. This will take about 15 mins, so keep going. Stir the mustard and the thyme into the onions.
- Spread the onion mixture thickly over each chop and press the breadcrumbs on top. Put in the oven for 20 mins, or until the tops are golden brown and the pork is cooked through.