Post by Baking_Bud on Jan 18, 2003 19:21:14 GMT -6
1/4 cup butter
3 cups thinly sliced onions
1/3 cup sweet red pepper
½ tsp salt
¼ tsp pepper
¼ dried thyme
6 pork loin chops
1 cup chicken stock
Topping
¾ cup bread crumbs
½ shredded Fontina or Mozzarella cheese
½ Parmesan cheese
2 tbsp. butter, melted
In a large skillet, melt 2 tbsp of butter over med-low heat; cook onions, until tender and fragrant but not browned. Stir in pimiento or pepper, and seasonings. With slotted spoon, transfer mixture to bowl and set aside. In same skillet melt remaining butter. Brown chops, in batches if necessary, over med-high heat until golden on both sides. In casserole dish, spread half of the onion mixture. Top with pork chops in overlapping rows, cover with remaining onion mixture. Drizzle stock over casserole. Cover and bake in 400 degree oven basting 2 or 3 times, for 40 min or until chops are tender.
Topping: Combine bread crumbs, cheeses and butter, sprinkle over casserole. Bake 10 minutes to form crisp topping. Broil 2 minutes to brown. Garnish and Serve.