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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 large pork chops (center-cut, with bone in)
Salt and pepper
5 1/2 tbsp butter
1 ttp dried tarragon
Dried thyme
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade breadcrumbs
2/3 cup Parmesan cheese, freshly grated
2 onions, finely chopped
Sprinkle chops with salt and pepper. Melt 2 1/2 tbsp 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 tbsp butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
Spread 2/3 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 2/3 of a cup. Pour mixture over chops.
Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tbsp butter and drizzle it over the crumbs. Bake at 400 for 30 minutes.
Serves 4
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PORK CHOPS WITH ONION CRUST
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 large pork chops (center-cut, with bone in)
Salt and pepper
5 1/2 tbsp butter
1 ttp dried tarragon
Dried thyme
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade breadcrumbs
2/3 cup Parmesan cheese, freshly grated
2 onions, finely chopped
Sprinkle chops with salt and pepper. Melt 2 1/2 tbsp 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 tbsp butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
Spread 2/3 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 2/3 of a cup. Pour mixture over chops.
Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tbsp butter and drizzle it over the crumbs. Bake at 400 for 30 minutes.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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