| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Large center-cut Pork Chops |
|
|
Salt |
|
|
Freshly Ground White Pepper |
| 5 1/2 |
tb |
Butter |
| 2 |
ts |
Chopped Fresh Tarragon |
| 4 |
c |
Chopped Onions |
|
|
Thyme (fresh or dried) |
| 2/3 |
c |
Dry White Wine |
| 2/3 |
c |
Chicken Stock |
| 2/3 |
c |
Fresh homemade Bread Crumbs |
| 2/3 |
c |
Freshly Grated Parmesan |
INSTRUCTIONS
* You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh
tarragon. The pork chops should have the bone in and weigh about 10 oz
each. ** Your doctor will have a sh*t-fit if he/she knows about the butter.
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. From The Gazette, 91/02/20.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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