PORK CHOPS FOYOT - 8NEWS - WRIC | News Where You Live


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4 servings


This recipe was included in the French Impressionist artist Monet's recipe journal. It takes its name and origin from the Foyot restaurant that was located near Monet's home in Giverny, France.I have reduced the amount of butter and onions used in the original recipe and added some variations.


  • ¼ to 1/3 cup butter or margarine, divided
  • 2 medium onions, peeled and thinly sliced or coarsely chopped
  • 4 pork chops, bone-in or boneless, each cut about ½-inch thick
  • Salt and freshly ground black pepper to taste
  • ½ cup fine breadcrumbs
  • ½ cup freshly grated Gruyere or Parmesan cheese
  • ½ cup dry white wine
  • 1 lemon, cut into 4 wedges, and sprigs of parsley for garnish


In a medium heavy skillet, melt 2 tablespoons butter over moderate heat.  Add onions and cook, stirring frequently, until softened but not browned, about 5 minutes.  Remove onions, retaining hot drippings in skillet, and set aside.  Brown pork chops, all sides, in hot pan drippings in skillet over moderate heat.

Arrange pork chops in a greased shallow baking dish/pan.  Season with salt and pepper to taste.  Add wine to dish/pan.  Evenly arrange onions over pork chops.  Cut remaining butter into very small pieces; evenly dot onions with butter pieces.  Bake, loosely covered with aluminum foil, in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chops are fork tender. Uncover and evenly sprinkle breadcrumbs and then cheese over onions.  Continue baking, uncovered, for about 7 to 8 minutes or until bread crumbs and cheese are lightly browned.

To serve, arrange a pork chop on each dinner plate.  Top each with crumb/cheese/onion mixture.  Garnish each with a lemon wedge and a sprig of parsley.

Variations: Sauté 8 ounces sliced or coarsely chopped shiitake mushrooms with the onions until crisp tender (mushrooms should not be soft). Top pork chops with the onion/mushroom mixture as previously directed for onions.  Or, add 1 roasted sweet red pepper, cut into bite size pieces, to mushroom/onion mixture or plain onions and proceed as previously directed.


To roast pepper, arrange sweet red pepper on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of  pepper.  Transfer to a paper bag or aluminum foil, seal, and allow pepper to stand 15 to 20 minutes.  Remove pepper from bag or foil and easily remove peel, stem, core, and seeds.  With kitchen shears or a sharp knife, cut pepper into thin long strips or  squares.  Or, use commercially prepared peeled roasted peppers.

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