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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From TOH Cooking for 2 mag Winter 2007. I'm not a big fan of onions but these pork chops taste really good probably because the onions are cooked for so long. Ingredients:
1 teaspoon butter |
2 tablespoons butter, divided |
1 medium onion, chopped |
3 tablespoons chicken broth |
1/4 teaspoon dried tarragon |
1/8 teaspoon dried thyme |
2 boneless pork loin chops (3/4 inch thick and 5 oz each) |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons dry breadcrumbs |
3 tablespoons grated parmesan cheese |
Directions:
1. In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer uncovered, for 8-10 minutes or until onion is tender.
2. Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.
3. Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top.
4. Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400 degrees for 20-25 minutes or until meat juices run clear.
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