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