Meats - Cooking at its best with Johanne McInnis

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

 

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