Salt and pepper both sides of the chops, keep aside. Slice the onions thinly. Cook them slowly in half of the lard. When they start to brown, take out with a skimmer, keep warm. Add a tablespoon of lard to the same frying pan, put in the chops to cook over a moderate heat, brown without burning the fat. Put the chops into the serving dish, keep warm. Put the vinegar and the wine into the frying pan, boil, scrape the bottom to dissolve any residue on the bottom. When reduced by half, put in the onions again, salt, pepper, add a level teaspoon of thyme leaves. Stir continuously, cook for 3 to 4 minutes. Pour around the chops. Serve with mashed potatoes.
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6 pork chops
2 lbs onions
3 tbsp lard
salt, pepper
3 tbsp cider vinegar
3 tbsp dry white wine
1 tsp thyme leaves
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30
mn
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30
mn
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We recommend you drink a white Sancerre with this dish.
