Pork Chops with Crust of Onions
Makes 4 servings
4 large center-cut pork chops
salt and freshly ground white pepper
5 1/2 tablespoons butter, divided
2 teaspoons chopped fresh tarragon (or 1 teaspoon dried)
4 cups chopped onions
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
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 sautÃ© 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 remaining onions.
Pour wine into the pan and 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.