Côtes de Porc Flamande

by Michelle on January 21, 2009

This week for my French Cooking Class aka Whisk Wednesdays we made Côtes de Porc Flamande or Baked Pork Chops with Potatoes and Thyme.

Now my family are not big fans of pork chops but with the temperature hovering around zero, some comfort food was in order. And it was very good dinner, very easy and the recipe only used 1 pan. Can you believe it…only 1 pan! The potatoes were delicious but I love roasted potatoes. But the tad of pork flavor just sent the potatoes over the top!

This recipe was a snap to make. Brown the pork chops in a little butter and oil. Slice potatoes 1/8″ thick and cover the bottom of a well buttered casserole dish. Then place the browned pork chops on top of the potatoes and then cover the chops with more sliced potatoes. Drizzle with 2-3 TBL melted butter, season with salt, pepper and thyme. Pop it in the oven at 400 degrees for 40-45 minutes!! Yummy and so simple.

Côtes de Porc Flamande
Recipe adapted from “Le Cordon Bleu”

6 pork chops, 6-8 ounces each
Salt and freshly ground pepper
¼ pound (4 ounces or 8 tablespoons) unsalted butter
1 tablespoon vegetable oil
2 pounds potatoes
Several sprigs fresh thyme

I served the Côtes de Porc Flamande with braised red cabbage, which is one of our favorites.

I’m starting a new category Call-it-Dinner” for very easy recipes, when you just don’t have the time or don’t feel like cooking. Côtes de Porc Flamande was so easy, it’s going to be my first entry for my new category.

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Comments

  • Jessica January 22, 2009 at 3:08 am

    Well done! This was a hit with my husband and I look forward to making it again because it was so easy.

  • cantbelieveweate January 22, 2009 at 3:51 am

    Michelle, your dish came out beautifully!! Great job! And I agree…what could be easier??

  • recipes2share January 22, 2009 at 1:40 pm

    I wouldn’t normally choose chops either, but you have prepared them so beautifully here. They look great!

  • Melissa Clifford January 22, 2009 at 11:05 pm

    Great job! Isn’t it nice to say you’re cooking from Le Cordon Bleu…even on a weeknight???

  • Kayte January 24, 2009 at 12:24 pm

    Wow…your chops and vegetables look outstanding! Who would not want to sit down to that plate of food…really great job! Oh, and TWO pans, no? One to brown the chops in and one to bake the chops and potatoes? Speaking of potatoes…yours look just fabulous, really and truly fabulous.

  • Shari January 27, 2009 at 7:55 pm

    The pork does take the potatoes up a notch! Love your new category of Call it dinner!

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