Happy Holidays

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Happy Holidays

Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Onion Herb Pork Chops (TNT)

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Onion Herb Pork Chops (TNT) Empty Onion Herb Pork Chops (TNT)

    Post by pstarkoski Wed Jan 07, 2009 8:15 am

    Onion Herb Pork Chops (TNT) Exps35247_CFT960483D26B

    these pork chops were great! I used fresh tarragon because I have it growing...but I am sure the dried is just fine.....the pork chops were nice and juicy.Enjoy!
    hugs,
    peg


    Onion Herb Pork Chops
    1teaspoon 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
    1/8 teaspoon pepper
    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 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° for 20-25 minutes or until meat
    juices run clear.

    Yield: 2 servings.

    Recipe source: Cooking for 2 magazine, Winter, 2007, submitted by Brigetta Hughes from Van Meter, Iowa.
    http://recipes.cookingfor2.com/eRMS/recp.aspx?recid=35247

      Current date/time is Thu Mar 28, 2024 7:52 pm