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A unique pork chop recipe with caramelized onions garlic thyme and sage. first seared then baked in the oven covered with a layer of caramelized onions sprinkle with sage garlic and thyme.
🧅🥕INGREDIENTS🥕🧅
4 pork chop ( loin or cutlets)
8 medium size onions
2 tablespoons chopped fresh sage leaves
4 or 5 twigs s thyme
2 garlic clove ( finely sliced and pan fried)
salt and pepper for the seasoning
half a tablespoon of butter plus 1 tablespoon of oil to cook the chops
1 tablespoon butter ( to add over the chops)
Oven cooking time and temperature:
30 minutes at 170 degrees Celsius / 338 F for fan forced oven or 180 celsius /356 F for non fan forced oven.
Cookware:
The Roasting pan I use:
The non stick pans I use:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: