Recipe by hungrykitten
From TOH Cooking for 2 mag Winter 2007. I'm not a big fan of onions but these pork chops taste really good probably because the onions are cooked for so long.
Top Review by tkcochran1
Just made this tonight....sorry no picture because I was way too hungry to wait!! It was a really good recipe. I'm not crazy about pork chops, but boneless loin chops did sound good to me......and I love onions....DH would eat pork 3 or 4 times a week if I let him......so I tried this and it turned out very nice, only I would increase baking time a bit......our chops were about 3.5 oz. and about 1/2 in thick. After 25 min. just a bit pink in the middle, so I stuck it back in for 5 min. to make sure they were cooked through. I know all ovens are different. I'm just saying watch cooking time. Also, used panko bread crumbs and DH and I both agree it made a nice crunchy topping.
- 1 teaspoon butter
- 2 tablespoons butter, divided
- 1 medium onion, chopped
- 3 tablespoons chicken broth
- 1⁄4 teaspoon dried tarragon
- 1⁄8 teaspoon dried thyme
- 2 boneless pork loin chops (3/4 inch thick and 5 oz each)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 tablespoons dry breadcrumbs
- 3 tablespoons grated parmesan cheese
Directions See How It's Made
- In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer uncovered, for 8-10 minutes or until onion is tender.
- Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.
- Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top.
- Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400 degrees for 20-25 minutes or until meat juices run clear.