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!
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.
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