This recipe comes from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon. She calls these 'stuffed pork chops', but it's actually a tender onion topping that goes on top of the chops once they've been grilled.
Grilled chops topped with golden breadcumbs and a sweet onion sauce creates a delicious dinner.
- 4 lean pork chops
- black pepper
- 4 large onions, peeled and sliced
- 50 g (2 oz) butter
- 1 tsp sugar
- 3 tsp flour, seasoned
- 150 ml (¼ pint) warm milk
- 1½ tbsp (30 ml) cream
- 3-4 tbsp breadcrumbs
- 3 tsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Trim the chops and take out the small piece of bone, then put onto a grilling pan and dust with black pepper.
2. Peel and slice the onions into a saucepan, just cover with water and bring to the boil, then simmer for 10 minutes. Drain, but reserve the liquid.
3. Heat the butter in another pan, then add the onions and sugar, and cook until they are quite soft. Beat with a fork to purée them (see Note). Add the flour and let it cook for a minute, then add the warm milk and enough of the onion liquor to make a thickish sauce. Season well, then add the cream.
4. Pre heat oven to 220°C/425°F/gas mark 7.
5. Grill the chops well on one side only, transfer cooked side down into a roasting pan and cover the tops with the onion sauce. Sprinkle breadcrumbs on top, then a dot of butter and pepper. Sprinkle over picked thyme leaves if using. Put into a hot oven at for about 20 minutes or until the top is crisply browned. If liked, the chops can be grilled in the usual way and the sauce served with them, but the crispy topping above is very good.
• Theodora’s recipe says to beat the boiled onion until smooth, but I like to leave a thicker consistency.