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
The History of Recipes
Written recipes as a concept can be tracked far back into ancient history, in fact as far back as the Egyptians, and maybe further still. Interesting though that is, these, old cook books were just very basic hieroglyphic recipes for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks used a wide range of aromatic flavours, including some familiar names such as bay, mint and dill. Over the following few centuries, the rich and powerful families of the West strove to offer the best banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the arrival of the twentieth century, cookery books were greatly in demand due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Pork Chops With Crust Of Onions recipe.
