|
This recipe is a great one for the weekend, especially in the winter. It’s one of my personal favorites.
Crunchy pork chops with Parmesan
|
¼ cup
|
Butter or margarine
|
3 cups
|
Thinly sliced onions
|
1/3 cup
|
Red pepper, slivered
|
½ bsp
|
Salt
|
6
|
Pork Chops
|
¼ bsp
|
Dried thyme
|
1 cup
|
Chicken stock or 1 cup (oxo cube and water)
Gratin
|
¾ cup
|
Breadcrumbs
|
½ cup
|
Shredded mozzarella cheese
|
½ cup
|
Parmesan cheese
|
2 tbsp
|
Butter, melted
|
| | | | | | | | | | |
|---|
1. In skillet, melt 2 tablespoons of the butter over medium-low heat, cook onions, stirring frequently until tender and fragrant but not browned, about 15 minutes. Stir in peppers, salt, pepper and thyme. Transfer mixture to a bowl and set aside.
2. In the same skillet, melt remaining butter. Brown chops over medium high heat until golden brown on both sides. In a 13X9 pan, spreads half the onion mixture, top with pork chops and cover with remaining onion mixture. Drizzle stock over casserole. Cover and bake in 400F oven, basting 2 to 3 times, for 40 minutes or until chops are tender
3. Combine breadcrumbs, cheeses and butter; sprinkle over casserole and bake for 10 minutes longer to form crisp topping. Broil for about 2 minutes to brown topping if desired
Serves 6
|
