Community Pick
Pork Chops with Crust of Onions
photo by BLUE ROSE
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 large pork chops (center-cut, with bone in weighing about 10 oz each)
- salt
- 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
DH loved this! He was skeptical at first, but that's typical when I make something new. He had two full plates of it! I used the seasoned breadcrumbs that come in a canister, but next time I will use homemade ones. -
DH says best chops he's ever had and he LOVES pork chops. All I did different is use "I can't believe it's not butter" instead of butter & used searing flour when browning to get a nice color. This is a terrific recipe!
see 18 more reviews
Tweaks
-
This was excellent. I didn't have any wine on hand so I just doubled the chicken broth and reduced it as per the instructions. I also sprinkled my chops with pepper and garlic plus instead of salt because I am physically incapable of making a meal without some form of garlic in it lol. I didn't have any fresh herbs so I used all dry ones, and I used 6 small boneless chops instead of 4 big ones. But other than those few small changes I followed the recipe to the letter. The onion sauce was so good I stood at the stove and ate it with a spoon instead of cleaning up after supper. -
This was awesome! I used boneless pork loin instead of chops (it's what I had) and vidalia onions. Just fabulous! I would make this for a special dinner party anytime!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
