Ingredients
-
4
-
-
-
5 1/2
-
2
-
-
-
2/3
-
2/3
-
2/3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Sprinkle Chops With Salt and Pepper. |
|
2
Done
|
Melt 2 1/2 Tablespoons of Butter in a Large Heavy Frying Pan Over Medium-High Heat and Brown Chops on Both Sides, Turning Frequently So They Do not Stick. |
|
3
Done
|
Remove from Pan, Sprinkle With Tarragon, Cover and Keep Warm. |
|
4
Done
|
Add Another Tablespoon of Butter to the Pan Drippings and Saute Onions For 3 Minutes or Until Soft and Golden. |
|
5
Done
|
Spread 2/3 of the Onions in the Bottom of a Shallow Casserole, Arrange Chops, Tarragon-Side Down on Top. |
|
6
Done
|
Sprinkle Lightly With Thyme and Cover With Onions. |
|
7
Done
|
Pour Wine Into Pan, Bring to a Boil, Add Chicken Stock, Return to the Boil and Cook Until Liquid Is Reduced to About 2/3 of a Cup. |
|
8
Done
|
Pour Mixture Over Chops. |
|
9
Done
|
Combine Bread Crumbs and Cheese, Spread Over Onions and Chops. |
|
10
Done
|
Melt Remaining 2 Tablespoons Butter and Drizzle It Over the Crumbs. |
