Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large center-cut Pork Chops
Salt
Freshly Ground White Pepper
5 1/2 tb Butter
2 t 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
* 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.
