Onion Herb Pork Chops

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.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 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

1. 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.
2. Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.
3. 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.
4. Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400 degrees for 20-25 minutes or until meat juices run clear.