Ingredients
4 large center-cut pork chops
1 salt
1 freshly ground white pepper
5 1/2 tbsp butter
2 tsp chopped fresh tarragon
4 cup chopped onions
1 thyme (fresh or dried)
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade bread crumbs
2/3 cup freshly grated parmesan
Directions
* You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of
fresh tarragon. The pork chops should have the bone in and weigh
about 10 oz each. ** Your doctor will have a sh*t-fit if he/she knows
about the butter. 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.
Serves 4. From The Gazette, 91/02/20.
Servings: 4 servings
Pork Chops With Crust Of Onions Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Vegetable
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Food historians have proved the existance of recipes back into ancient history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, these, early cookbooks were just basic pictorial recipes for preparing food.
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We hope you enjoy this Pork Chops With Crust Of Onions recipe.
