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Pork Chops Gratinee Recipe

Pork Chops Gratinée

This main dish is easy to make. It may quickly become your "go-to" comfort food.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine French
Servings 2 people


  • 2 thick cut Pork Chops with bone (about 1 1/2 inches thick)
  • Sea Salt
  • Freshly ground black pepper
  • 2 tbsp Lemon Olive Oil or regular olive oil
  • 1 medium Onion thinly sliced
  • 1/2 cup White Wine more as needed
  • 1 small head Savoy cabbage thinly sliced
  • 1/2 cup Cream
  • 4 oz Gruyère cheese grated


  • Preheat oven to 400°F.
  • Pat the pork chops dry using paper towels; season with salt and pepper.
  • Heat oil in a large skillet over medium-high heat and brown chops well on both sides, don’t worry about not cooking them all the way through, as they will finish cooking later.
  • Remove chops and put them in a baking dish; set aside.
  • Sauté onions in same olive oil as chops, so that it gets some of the pork fat in addition to the lemon oil.
  • Once they are soft and slightly browned from the drippings, add white wine ** and bring to a simmer.
  • Add the sliced cabbage. Don't let the pan burn dry; if you need a tablespoon or more of wine, add it.
  • Once cabbage is wilted, reduce temperature to low and add the cream. Reduce the liquid until it is thickened.
  • Spoon the mixture over pork chops. Sprinkle with grated Gruyère and season with salt and pepper to taste.
  • Bake until cheese is bubbling and golden brown – about 20 minutes. Let sit 5 minutes, allowing juices in the pork to settle.


My notes:
* I will used crème fraîche instead of cream in the future. It is my guess that this is what is used in France.
** At this point, I might add a teaspoon of Dijon mustard to round out the flavors.
Tried this recipe?Let us know how it was!