This is one of my absolute favorite recipes, though I haven’t made it in awhile unfortunately! It was featured in Taste of Home’s Cooking for 2 magazine in 2007. I am not a big pork chop fan but the onions and herbs make this soooo good, not to mention the parmesan cheese! This is one of those dishes that looks impressive and hard to make but in reality it’s quite simple! Good with scalloped potatoes and fresh green beans on the side.
1 tsp. plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon salt
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender. Meanwhile, sprinkle pork chops with salt and pepper. In another skillet brown chops over medium heat in 1 tablespoon butter. Spoon half of the onion mixture into a baking dish coated with nonstick cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top. Melt remaining butter; drizzle over crumbs. Bake, uncovered at 400 degrees for 20-25 minutes or until meat juices run clear. Makes 2 servings.