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.