Pork chops with crust of onions

4 servings

Ingredients

Quantity Ingredient
4 eaches Large center-cut Pork Chops
1 x Salt
1 x Freshly Ground White Pepper
5½ tablespoon Butter
2 teaspoons Chopped Fresh Tarragon
4 cups Chopped Onions
1 x Thyme (fresh or dried)
⅔ cup Dry White Wine
⅔ cup Chicken Stock
⅔ cup Fresh homemade Bread Crumbs
⅔ cup Freshly Grated Parmesan

Directions

* You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh tarragon. The pork chops should have the bone in and weigh about 10 oz each. ** Your doctor will have a sh*t-fit if he/she knows about the butter. Sprinkle chops with salt and pepper. Melt 2½ tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm.

Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden. Spread ⅔ of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions. Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about ⅔ of a cup. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes.

Serves 4. From The Gazette, 91/02/20.

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