Parmesan Pork Chops With a Crunch

• 14 cup butter
• 3 cups onions, thinly sliced
• 12 cup sweet red pepper, thinly sliced
• 14 teaspoon dried thyme
• salt and pepper
• 6 pork loin chops
• 1 cup chicken stock
• 34 cup fresh breadcrumb
• 12 cup mozzarella cheese, grated
• 12 cup parmesan cheese, grated
• 2 tablespoons butter

1. Melt 2 tbsp butter; cook onions until soft (15 minutes).
2. Stir in red pepper, thyme, salt and pepper and set aside.
3. Melt remaining butter and brown the chops on both sides until nicely browned.
4. In an oven proof dish spread half the onion mixture.
5. Top with pork chops (overlap slightly if necessary).
6. Cover with remaining onion mixture.
7. Drizzle the chicken stock over casserole.
8. Bake covered in 400F degrees oven for 40 minutes or until chops are tender, basting one or two times.
9. Meanwhile mix together; bread crumbs, Parmesan, mozzarella and 2 tbsp butter.
10. Sprinkle over the casserole when the chops are done.
11. Bake for 10 minutes to form a crisp topping and then broil for a minute or two to finish browning (if necessary).
12. Serve.

butter, onions, sweet red pepper, thyme, salt, pork loin chops, chicken stock, fresh breadcrumb, mozzarella cheese, parmesan cheese, butter

Taken from www.food.com/recipe/parmesan-pork-chops-with-a-crunch-11558 (may not work)