Parmesan Souffle Pork Chops

• 6 Pork Chops, About 3/4-1 Thick
• 1 Tablespoon Oil
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2/3 Cup Whole Milk
• 1 Egg, Lightly Beaten
• 2 Tablespoons Grated Onion
• 1/2 Cup Freshly Grated Parmesan Cheese
• 1/4 Teaspoon Freshly Grated Nutmeg
• 1/4 Teaspoon Freshly Ground Pepper
• 1 Tablespoon Parsley

1. Preheat oven to 350*.
2. In a large skillet, lightly brown chops on both sides in one tablespoon of oil.
3. Arrange in a 13 x 9 greased baking dish.
4. In a medium saucepan, melt butter over low heat.
5. Whisk in flour.
6. Gradually add milk, whisking constantly until thickened.
7. Remove from heat, allow to cool a minute, and then whisk in egg very slowly.
8. Add remaining ingredients and blend well.
9. Spoon mixture evenly over each pork chop.
10. Bake for 30 minutes, covered.
11. Remove cover and continue to bake another 10-15 minutes, or until chops are fully cooked and topping is golden and internal temperature of meat is 160*.
12. Makes 6 servings.
13. (Do not over-cook...if your chops are boneless or a different thickness, adjust cooking time.)

pork chops, oil, butter, flour, milk, egg, onion, freshly grated parmesan cheese, freshly grated nutmeg, freshly ground pepper, parsley

Taken from tastykitchen.com/recipes/main-courses/parmesan-souffle-pork-chops/ (may not work)