Pork Chops with Crust Of Onions

Ingredients And Procedures

Ingredients
4	each	pork, chops, large, center-cut
1		salt, to taste
1		pepper, freshly ground, to taste
5 1/2	tablespoon	butter
2	teaspoon	tarragon, fresh, chopped, or 1 ts dried tarragon
4	cup	onions, chopped
1		thyme, fresh or dried
2/3	cup	wine, dry white
2/3	cup	chicken stock
2/3	cup	bread crumbs, fresh, homemade
2/3	cup	parmesan, freshly grated

Directions:
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.

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