Côtes De Porc en Papillote – Pork Chops in Aluminum Foil

Serves 2

2 pork chops
4 oz (100 g) cooked ham
1 heaped Tbs (20 g) butter
1 small onion
1 shallot
1 garlic clove
5 oz (150 g) mushrooms
1 tomato
1 tsp thyme, finely chopped
Salt, white pepper
Aluminum foil


  • Preheat the oven to 450 ˚F (220 ˚C).
  • Trim the fat off the cutlets and chop it up finely together  with the ham; fry both lightly in the butter.
  • Peel and finely chop the onion, shallot and garlic. 
  • Clean, prepare and slice the mushrooms.
  • Skin and remove the seeds from the tomato. 
  • Add the vegetables and the thyme to the ham mixture, fry everything lightly and season.
  • Remove the vegetables from the frying pan and keep warm. 
  • Brown the pork chops only briefly in the hot frying pan on both sides to seal in the juices.
  • For each pork chop, spread out a sheet of aluminum foil, arrange a quarter of the vegetable-ham mixture on it, place a pork chop on top, and wrap everything up in the aluminum foil (papillote means “hair curler”). 
  • Place the aluminum parcel on the grill in the oven and cook for 18 minutes.
  • Serve in the aluminum foil.
  • Tip: The same method can be used to prepare lamb or veal cutlets or sweetbreads. 
  • In the past, flavorless  grease-proof paper was used instead of aluminum foil.