Pork Chops with Crust of Onions

Recipe by Julesong
READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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