Pork Chops With Crust Of Onions

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;Â©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.

Cooking Method: Baking, Boiling, Frying, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 115.5

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;Â©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

4 Large Center-cut Pork Chops

Directions

1
Season the pork chops generously with salt and freshly ground white pepper on both sides.
2
Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat.
3
Brown the pork chops on both sides, turning frequently to prevent sticking, until golden brown.
4
Remove the chops from the pan, sprinkle with chopped fresh tarragon, cover with foil, and keep warm.
5
Add another tablespoon of butter to the pan drippings and sautÃÂ© the chopped onions for 3 minutes, or until soft and golden.
6
Spread 2/3 of the sautÃÂ©ed onions in the bottom of a shallow casserole dish.
7
Arrange the pork chops on top of the onions, placing them tarragon-side down.
8
Sprinkle the chops lightly with thyme and cover with the remaining onions.
9
Pour the dry white wine into the empty frying pan, bring to a boil, and deglaze the pan.
10
Add the chicken stock to the wine mixture, return to a boil, and cook until reduced to about 2/3 of a cup.
11
Pour the reduced wine and stock mixture over the chops and onions in the casserole.
12
Combine the fresh bread crumbs and freshly grated Parmesan cheese in a small bowl.
13
Spread the bread crumb and cheese mixture evenly over the onions and chops.
14
Melt the remaining 2 tablespoons of butter and drizzle it over the crumb topping.
15
Bake at 400 degrees Fahrenheit (204ÃÂ°C) 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.

Keywords: pork chops, onion crust, bone-in pork, tarragon, thyme, wine sauce, pan-seared, comfort food, dinner recipe, parmesan, bread crumbs, sauteed onions, herb crust, center cut, oven-baked, family dinner, savory pork, easy main, chicken stock, white wine

Read it online: https://www.chefs-mate.com/recipe/pork-chops-with-crust-of-onions/