Makes 4 servings
- 4 large pork chops (center-cut, with bone in about 10 oz each)
- 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
- 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.
- 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.
- 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.
- 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 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.
Gooseberries Fresh Food Market