Pork Chops with Crust Of Onions

• 4 each pork chops, large, center-cut
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 5 1/2 tablespoons butter
• 2 teaspoons tarragon leaves fresh, chopped, or 1 ts dried tarragon
• 4 cups onions chopped
• 1 x thyme fresh or dried
• 23 cups wine dry white
• 23 cups chicken broth
• 23 cups bread crumbs fresh, homemade
• 23 cups parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Sprinkle chops with salt and pepper.
2. 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.
3. Remove from pan, sprinkle with tarragon, cover and keep warm.
4. Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
5. Spread 23 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top.
6. Sprinkle lightly with thyme and cover with onions.
7. Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 23 of a cup.
8. Pour mixture over chops.
9. Combine bread crumbs and cheese, spread over onions and chops.
10. Melt remaining 2 tablespoons butter and drizzle it over the crumbs.
11. Bake at 400F (200C) for 30 minutes.
12. Serves 4.

pork chops, salt, black pepper, butter, tarragon, onions, thyme, wine dry white, chicken broth, bread crumbs, parmesan

Taken from recipeland.com/recipe/v/pork-chops-crust-of-onions-2311 (may not work)