Escalopes Foyot - Testing

 From Monet's Table by Claire Joyes, pg 141

1 - I'm tempted to list this as a 'fail'. It was not an enjoyable meal. Bland and soggy. Having made it once, these are the changes I would try in a subsequent attempt: toast the breadcrumbs in butter first; mix together the breadcrumbs and the cheese before putting them on the chops; cook the onions until just starting to brown and deglaze with the wine to reduce it. At least. Herbs would be nice as well. I also wonder about boning the chops and removing the excess fat. Neither of us have a particular liking for loin cuts, so it may just be that I leave this one altogether.

Serves 4

1/4 + 1/4 cup butter

8 onions, thinly sliced (about 800g)

4 pork chops, about 3 lbs

1/2 cup dry bread crumbs

1/2 cup grated Gruyère or Parmesan cheese (about 45g)

1/2 cup dry white wine

1/2 tsp salt

1/2 tsp pepper

4 lemon wedges

1. Melt first 1/4 cup of butter in a skillet and sauté the onions until softened but not browned.
2. Preheat the oven to 325F.
3. Place the pork chops in a shallow, greased ovenproof dish.
4. Pile the onions on top, then sprinkle with the breadcrumbs and grated cheese.
5. Pour the white wine into the bottom of the dish.
6. Cut the rest of the butter into pieces and dot over the mixture.
7. Season with salt and pepper.
8. Bake the pork chops for 45 minutes or until the tops are golden and the internal temperature reaches 145°F. All to settle 10 minutes before serving.
9. Serve garnished with lemon wedges.