Pork Chops with Crust of Onions

Pork Chops with Crust of Onions

Makes 4 servings


  • 4 large pork chops (center-cut, with bone in about 10 oz each)
  • Salt
  • White pepper, freshly ground
  • 5 ½ tbsp butter
  • 2 tsp fresh tarragon, chopped or 1 teaspoon dried tarragon
  • Fresh thyme
  • Dried thyme
  • 2/3 cup dry white wine
  • 2/3 cup chicken stock
  • 2/3 cup fresh homemade breadcrumbs
  • 2/3 cup parmesan cheese, freshly grated
  • 2 onions, finely chopped


  1. Sprinkle chops with salt and pepper. Melt 2 ½ 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.
  2. Remove from pan, sprinkle with tarragon, cover and keep warm. Add another tablespoon of butter to the pan drippings and sauté onion for 3 minutes or until soft and golden.
  3. Spread 2/3 of the onion in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions.
  4. 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.
  5. Combine breadcrumbs 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.