A unique pork chop recipe with caramelized onions garlic thyme and sage. first seared then baked in the oven covered with a layer of caramelized onions sprinkle with sage garlic and thyme. Get the recipe: https://bit.ly/3BXPeBT

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🧅🥕INGREDIENTS🥕🧅
4 pork chop ( loin or cutlets)
8 medium size onions
2 tablespoons chopped fresh sage leaves
4 or 5 twigs s thyme
2 garlic clove ( finely sliced and pan fried)
salt and pepper for the seasoning
half a tablespoon of butter plus 1 tablespoon of oil to cook the chops
1 tablespoon butter ( to add over the chops)

Oven cooking time and temperature:
30 minutes at 170 degrees Celsius / 338 F for fan forced oven or 180 celsius /356 F for non fan forced oven.

Cookware:
The Roasting pan I use: https://bit.ly/3eSSdlI
The non stick pans I use: https://amzn.to/3s2jVjF



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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei
Heavy duty cutting board (wood):
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Essential utensil set:
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Kitchen scales Us Oz and metric grams:
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Measuring cups set:
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Great starter cookware set (tri-ply clad):
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A good nonstick pan:
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A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi

KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: https://amzn.to/2FW7ses
How to cook pastry: https://amzn.to/2HrmKbz
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For people wanting to learn technique like in culinary school:
The professional chef:
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Le garde manger:
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Paul Bocuse Institute culinary book:
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The complete robuchon:
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The professional Patry chef:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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