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