Crunchy Pork Chops With Parmesan Recipe
Ingredients
1/4 cup butter 50 mL
3 cups thinly sliced onions 750 mL
1/3 cup slivered pimiento or sweet red pepper 75 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
1/4 tsp dried thyme 1 mL
6 pork loin chops (2 lb/1 kg total)
1 cup chicken stock 250 mL
GRATIN
3/4 cup bread crumbs 175 mL
1/2 cup shredded Fontina or mozzarella cheese 125 mL
1/2 cup freshly grated Parmesan cheese 125 mL
2 tbsp butter, melted 25 mL
GARNISH (optional)
Red pepper strips
Fresh thyme
Directions
In large skillet, melt 2 tbsp (25 mL) of the butter over medium-low heat; cook onions, stirring frequently, until tender and fragrant but not browned, about 15 minutes.
Stir in pimiento, salt, pepper and thyme.
With slotted spoon, transfer mixture to bowl and set aside.
In same skillet, melt remaining butter.
Brown chops, in batches if necessary, over medium-high heat, until golden on both sides.
In 8-cup (2 L) gratin dish, spread half of the onion mixture.
Top with pork chops in overlapping rows; cover with remaining onion mixture.
Drizzle stock over casserole.
Cover and bake in 400°F (200°C) oven, basting 2 or 3 times, for 40 minutes or until chops are tender.
Gratin: Combine bread crumbs, Fontina and Parmesan cheeses and butter; sprinkle over casserole.
Bake for 10 minutes longer to form crisp topping.
Broil for about 2 minutes to brown topping if desired.
Garnish with red pepper strips and thyme (if using).
Stir in pimiento, salt, pepper and thyme.
With slotted spoon, transfer mixture to bowl and set aside.
In same skillet, melt remaining butter.
Brown chops, in batches if necessary, over medium-high heat, until golden on both sides.
In 8-cup (2 L) gratin dish, spread half of the onion mixture.
Top with pork chops in overlapping rows; cover with remaining onion mixture.
Drizzle stock over casserole.
Cover and bake in 400°F (200°C) oven, basting 2 or 3 times, for 40 minutes or until chops are tender.
Gratin: Combine bread crumbs, Fontina and Parmesan cheeses and butter; sprinkle over casserole.
Bake for 10 minutes longer to form crisp topping.
Broil for about 2 minutes to brown topping if desired.
Garnish with red pepper strips and thyme (if using).
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