Pork Chops en Papillote
The term “en papillote” is a French cooking method of wrapping the food in paper before baking. The paper used is usually parchment paper but other materials can be used such as aluminum foil. This cooking method seals all the juices and taste unlike if you will bake it without any wrapper. Aside from the pork chops that is used in the recipe, you can also use chicken meat or fish fillet.
1/2 kilo pork chops
2 large onions, grated
2 Tbsp. parsley, minced
2 hard boiled eggs, minced
salt to taste
freshly ground pepper
greaseproof baking paper or brown paper
How to cook Pork Chops en Papillote:
- Season pork chops with salt and pepper, set aside.
- Fold paper, cut to the size of the pork chop with a 2 inch border all around.
- Mix onion, parsley and egg. Coat pork chop evenly with this mixture and put on one side of the paper.
- Fold the other side over. Crimp and fold the edges to seal them resembling an empanada.
- Repeat till all the pork chops are wrapped. Place in a baking pan and bake at 350 ° F oven for about 1 1/2 hour.
- Serve the pork chops still wrapped in the baking paper.