Pork Chops with Crust of Onions
Baked, tarragon-seasoned pork chops smothered in a 'crust' of onions, white wine and Parmesan cheese.
1 1/2 pounds pork chops
2 1/2 tablespoons butter
2 teaspoons tarragon
1 tablespoon butter
4 cups chopped onions
1 teaspoon ground thyme
2/3 cup white wine
2/3 cup chicken broth
2/3 cup soft bread crumbs
2/3 cup freshly grated Parmesan cheese
2 tablespoons butter, melted
- Preheat oven to 400°F (205°C).
- In a heavy skillet over medium heat brown pork on both sides. Transfer pork to a plate, sprinkle with tarragon, cover, and keep warm.
- In same skillet add butter, saute onions for 3 minutes, or until soft and golden. Spread two-thirds of the onions in the bottom of a baking dish and arrange the chops, tarragon-side down, on top. Sprinkle lightly with thyme and cover with the remaining onions.
- Pour white wine into skillet, bring to a boil, add chicken broth, return to a boil, and cook until liquid reduced to about 2/3 cup. Pour liquid over meat. Combine bread crumbs and Parmesan cheese and spread over the onions. Drizzle melted butter over the crumbs.
- Bake for 30 minutes. Serve hot.
Makes 6 servings.