Pork Chops With Crust Of Onions
Ingredients
4 each large center-cut pork chops
salt
freshly ground white pepper
5 1/2 Tbsp. butter
2 tsp. chopped fresh tarragon
4 C. chopped onions
thyme (fresh or dried)
2/3 C. dry white wine
2/3 C. chicken stock
2/3 C. fresh homemade bread crumbs
2/3 C. freshly grated parmesan
Cooking Instructions
You can use 1 tsp. of dried tarragon instead of 2 tsp. of fresh tarragon. The pork chops should have the bone in and weigh about 10 ounce each. Sprinkle chops with salt and pepper. Melt 2 1/2 Tbls. 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 Tbls. of butter to the pan drippings and sauté onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragonside 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 C.. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 Tbls. butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)