Prep 0 mins
Cook 0 mins
- 4 large pork chops (center-cut, with bone in weighing about 10 oz each)
- white pepper, Freshly Ground
- 5 1⁄2 tablespoons butter
- 2 teaspoons fresh tarragon, Chopped or 1 teaspoon dried tarragon
- fresh thyme
- 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 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 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 tablespoons butter and drizzle it over the crumbs.
- Bake at 400 degrees for 30 minutes.
I'm not a meat eater but the whole family LOVED this. Since it didn't say how much onion to use, I used 2 finely chopped.
My husband and I really liked this alot. I dredged my pork chops in seasoned flour before frying them.
the chops were good, I liked them, didn't love them and certainly didnt hate them, but pretty average for me. It's easy to put together and not too time consuming. Now on the other hand, the onions in the bottom of the casserole with the crumb topping was to die for...i would love that as a side dish casserole recipe...I topped my sourdough bread with it and it was delicious. As someone else said it reminded me of french onion soup. 3 stars for the chops, 5 stars for the onions = 4 stars for me. Thanks for posting.