Part of the the modern French “cuisine rapide” this dish is proof that French cooking does not have to be difficult.
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31 Comments
You were right to season the meat directly. Dijon is my go-to for quick but deep flavor on meats-never plain yellow mustard. Stock if you don’t use alcohol. Going to try this sometime this weekend!
Many ovens don’t have a fan including mine so🤔
Looks good, and I will try. Lager is a surprise in this. I thought you were going to add cider
Is it the French pigs that produce such tender meat? I buy my meats from our local butcher. I have tried brining, marinading and cooking pork chop in so many ways only to end up with flavourless, tough meat that could be chewed for hours before it would disintegrate. I will give this a try and report back in a week or so.
Always informative and well done 😊
Nice & quick supper for the winter days coming in. (Northern Hemisphere). I do one almost exactly the same but with cider or perry in place of the lager. Some mashed potatoes, peas & a spoon or two of redcurrent jelly & I'm a happy camper. (So maybe more Normandy specific with those variations?)
Nice idea to do these simple gateway dishes, takes the fear out of French cuisine for newcomers. 👍
I wonder if you could replace white wine for the beer?
👍
J’AI FAIM !
Cider would probably work really well or a white wine/vermouth 🙂
Pork needs more sour Apple and Cook needs the beer.
I appreciate the effort but I think it's best you cook this in a pan.
Those chops with the skin look amazing! Wish we could get those at my grocery store!
Sounds (and looks) delicious!
*eyes those pork chops in his freezer…. well I know what I am cooking this weekend!
Tu me donnes faim!!
Those are very fancy pork chops!…But great recipe!!
That's for me, thanks a million!
I think I'd sear them first. Do you think that would prevent the mustard from penetrating the meat?
I am so making this tomorrow night after I go camping.
This looks wonderful! It would add a step and time, a quick sear after seasoning before adding the Dijon would give even more flavor, and if using a metal pan to bake as well it would not create more dishes to do
Mixing some cold butter into the juices at the end might thicken them .
That’s tomorrow’s dinner sorted. Thanks.
What do you think about taking another five minutes to make the pan juices into a burre blanc? Would it be too much?
Try a Brown Ale!
Wait, so you say only 5 minutes prep time, but then add more thyme? 🙂
Merci beaucoup pour cette recette ^^!
Gonna give it a try soon… very soon i guess ;).
Salut and have a nice weekend.
The quickest and easiest 'French' dish I ever made was a baguette and a cigarette.
😂😂😂
I do something similar – baking boneless pork chops, that is – but not with beer, onions, or garlic, and bake at 350F for 30 minutes. I cut off the fat and pour EVOO over sprinkled herbs (salt & peppered, naturally) but not bay leaf. I will try that next time. So now, I will raise the temp, paint with Dijon (and a little Chinese soy sauce tickles me a bit). I bake pork chops frequently and will enjoy the Cuisine Rapide variation. Pork chops is my second favorite after chicken. Pork tenderloin, however, is my favorite overall.
Mmmm! 🤌 a question though. You said you baked for about 10 minutes, added the beer, and then you baked for another 20-25 minutes?
Not attractive on the plate. This dish cries out for mushrooms, perhaps sauteed and spooned atop the chops. Served on a bed of blended pureed sweet potato and yogurt with rocket salad on the side.