These Pork Chops With Crust Of Onions offer a comforting, elegant twist on a classic weeknight dinner. The bone-in center-cut chops are pan-seared to perfection, locking in juices before being layered with soft, golden sautéed onions. A rich sauce made from reduced white wine and chicken stock adds depth and moisture, while a topping of bread crumbs and Parmesan creates a delightful crunchy contrast. Fresh tarragon and thyme infuse the dish with bright, aromatic notes. This recipe is perfect for family suppers or casual entertaining, delivering a balance of tender meat, sweet onions, and savory crust that feels both rustic and refined.
Pork Chops With Crust Of Onions
Description
These Pork Chops With Crust Of Onions offer a comforting, elegant twist on a classic weeknight dinner. The bone-in center-cut chops are pan-seared to perfection, locking in juices before being layered with soft, golden saut&# 195;©ed onions. A rich sauce made from reduced white wine and chicken stock adds depth and moisture, while a topping of bread crumbs and Parmesan creates a delightful crunchy contrast. Fresh tarragon and thyme infuse the dish with bright, aromatic notes. This recipe is perfect for family suppers or casual entertaining, delivering a balance of tender meat, sweet onions, and savory crust that feels both rustic and refined.Ingredients
Directions
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Season the pork chops generously with salt and freshly ground white pepper on both sides.
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Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat.
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Brown the pork chops on both sides, turning frequently to prevent sticking, until golden brown.
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Remove the chops from the pan, sprinkle with chopped fresh tarragon, cover with foil, and keep warm.
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Add another tablespoon of butter to the pan drippings and sauté the chopped onions for 3 minutes, or until soft and golden.
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Spread 2/3 of the sautéed onions in the bottom of a shallow casserole dish.
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Arrange the pork chops on top of the onions, placing them tarragon-side down.
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Sprinkle the chops lightly with thyme and cover with the remaining onions.
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Pour the dry white wine into the empty frying pan, bring to a boil, and deglaze the pan.
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Add the chicken stock to the wine mixture, return to a boil, and cook until reduced to about 2/3 of a cup.
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Pour the reduced wine and stock mixture over the chops and onions in the casserole.
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Combine the fresh bread crumbs and freshly grated Parmesan cheese in a small bowl.
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Spread the bread crumb and cheese mixture evenly over the onions and chops.
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Melt the remaining 2 tablespoons of butter and drizzle it over the crumb topping.
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Bake at 400 degrees Fahrenheit (204ðC) for 30 minutes, or until the pork is cooked through and the crust is golden.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 115.5kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 1.8g9%
- Cholesterol 40.0mg14%
- Sodium 31.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use bone-in center-cut pork chops that weigh about 10 oz each for best results.
You can substitute 1 teaspoon of dried tarragon for the 2 teaspoons of fresh tarragon if fresh herbs are unavailable.
Allow the pork to rest for 5 minutes after baking before serving to ensure juicy meat.
