Pork Chops with Crust of Onions

Pork Chops with Crust of Onions

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • Ingredients

  • 4largepork chops( center-cut, with bone in weighing about 10 oz each)
  • salt
  • white pepper, Freshly Ground
  • 5 1/2 tablespoonsbutter
  • 2teaspoons fresh tarragon, Chopped or 1teaspoondried tarragon
  • fresh thyme
  • dried thyme
  • 2/3 cupdry white wine
  • 2/3 cupchicken stock
  • 2/3 cupfresh homemade breadcrumbs
  • 2/3 cupparmesan cheese, Freshly Grated
  • 2onions, finely chopped

    • 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.

    • Reviews

  • “I’m not a meat eater but the whole family LOVED this. Since it didn’t say how much onion to use, I used 2 finely chopped.”

  • “My husband and I really liked this alot.I dredged my pork chops in seasoned flour before frying them.”

  • “the chops were good, I liked them, didn’t love them and certainly didnt hate them, but pretty average for me.It’s easy to put together and not too time consuming.Now on the other hand, the onions in the bottom of the casserole with the crumb topping was to die for…i would love that as a side dish casserole recipe…I topped my sourdough bread with it and it was delicious.As someone else said it reminded me of french onion soup.3 stars for the chops, 5 stars for the onions = 4 stars for me.Thanks for posting.”

  • “DH loved this!He was skeptical at first, but that’s typical when I make something new.He had two full plates of it!I used the seasoned breadcrumbs that come in a canister, but next time I will use homemade ones.”

  • “DH says best chops he’s ever had and he LOVES pork chops. All I did different is use “I can’t believe it’s not butter” instead of butter & used searing flour when browning to get a nice color. This is a terrific recipe!”

  • “Very good hubby loved it !!”

  • “A family favorite.This recipe is so goodI only wish I had found this recipe sooner to make for my family.10 Stars!”

  • “Excellent!Tender, tasty pork chops.(Just wish there was less butter involved.Perhaps, I’ll experiment with using just a little less.)”

  • “After reading several reviews of this recipe that said, “I don’t really like pork chops, but these were great.”I had to see what everyone was raving about, since I’ve always found them kind of bland, andtarragon is not one of my favorite herbs.Boy, what a surprise, what a flavor!This does take a little time to put together but is well worth the effort.I only used two pork chops but made the full sauce recipe because my DH loves lots of sauce, no matter what the dish, and this came out fantastic!Next time, though, I would shorten the cooking time 5 – 7 minutes, as these were a little overdone for my taste.I think this recipe would also be good made with chicken thighs or whole pork tenderloin.Thanks, Julesong, for perking up our pork chops.”

  • “Was delicious!Added tiny pieces of feta cheese on top of the bread crumbs/Parmesan mixture.”

  • “This was delicious! The only change I made was to slice the onions into very thin rings, then half them. It looks better and is easier to serve this way. My husband HATES pork chops and he devoured these!”

  • “Yum!I’m not crazy about pork, but my hubby loves it, so we have it easily once a week.This was lick the plate good.Hubby loved it.I used boneless for him, and bone-in for me.I will be making this again.Thanks!”

  • “A good basic pork chop recipe.I do think I will increase the onions next time, as my sisters love them, especially when I fry them a little longer so they are really carmelized.Thnx for posting, Julesong.”

  • “This recipe was very good, the only thing I changed was I baked at 350 degrees for one hour as I had other things in there at the temp….turned out great”

  • “This was excellent.I didn’t have any wine on hand so I just doubled the chicken broth and reduced it as per the instructions.I also sprinkled my chops with pepper and garlic plus instead of salt because I am physically incapable of making a meal without some form of garlic in it lol.I didn’t have any fresh herbs so I used all dry ones, and I used 6 small boneless chops instead of 4 big ones.But other than those few small changes I followed the recipe to the letter.The onion sauce was so good I stood at the stove and ate it with a spoon instead of cleaning up after supper.”

  • “Very good!I used the boneless pork chops, as that is what we like around this house.I didn’t brown them all of the way as I knew that they were going to cook in the oven as well.They came out perfect and moist.The flavor of the breadcrumbs was like stuffing.The dish passed the picky husband test and I will add it to my menu again!”

  • “I used pork loin sliced to about 1 inch thick, so I reduced the oven cook time to 20 minutes.Also, instead of browning the chops in butter I put them is a smoking hot dry cast iron skillet.This was very flavorful, the onion mixture reminded me of French onion soup. I enjoyed it very much.”

  • “I hardly ever make Pork Chops but these were really very tasty.The flavor of the Tarragon added that extra something that pork always needs.”

  • “This was awesome! I used boneless pork loin instead of chops (it’s what I had) and vidalia onions. Just fabulous! I would make this for a special dinner party anytime!”

  • “We all liked it. The breadcrumbs reminded me of stuffing”

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