From townerf@cyberlink.bc.ca Tue Aug 25 12:56:42 1998 Date: 24 Aug 1998 21:58:32 -0600 From: Fred Towner Newsgroups: rec.food.recipes Subject: Pork Chops with Crust of Onions Followup-To: rec.food.cooking >From: CourtMoss@nova-net.net >My husband and I had dinner at a Brazilian restaurant >(Fogo de Chao, in Dallas) a couple of months ago, and the >entree that left the most indelible impression was a pork loin in a >sort of parmesan paste. I'd love to try to replicate this dish, but >haven't done too well so far. Any recipes/help appreciated! This is for a pork chop, rather than pork loin, but perhaps it may give you a few ideas on how to get to where you want to go. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pork Chops with Crust of Onions Categories: Meats Yield: 4 servings 4 Large center-cut Pork Chops Salt Freshly Ground White Pepper 5 1/2 Tablespoons Butter 2 teaspoons Chopped Fresh Tarragon* 4 cups Chopped Onions Thyme (fresh or dried) 2/3 cup Dry White Wine 2/3 cup Chicken Stock 2/3 cup Fresh homemade Bread Crumbs 2/3 cup Freshly Grated Parmesan * You can use 1 teaspoon of dried tarragon instead of 2 teaspoons of fresh tarragon. The pork chops should have the bone in and weigh about 10 oz each. Sprinkle chops with salt and pepper. 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. Remove from pan, sprinkle with tarragon, cover and keep warm. Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with onions. 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. Pour mixture over chops. Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes. From The Gazette, 91/02/20. MMMMM From the recipe collection of Fred Towner -- .. Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/Articles go to recipes@rt66.com; Requests to cocina@mbay.net; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.