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Onion-Herb Pork Chops

Enjoy gourmet taste without all the work. “These pork chops have fabulous French flavor, plus they’re so simple to prepare!” says Brigetta Hughes from Van Meter, Iowa.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 1 teaspoon plus 2 tablespoons butter, divided
  • 1 medium onion, chopped
  • 3 tablespoons chicken broth
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon dried thyme
  • 2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons grated Parmesan cheese

Directions

  • In a small skillet, melt 1 teaspoon butter over medium heat. Stir in the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until onion is tender.
  • Meanwhile, sprinkle pork chops with salt and pepper. In another skillet, brown chops over medium heat in 1 tablespoon butter.
  • Spoon half of the onion mixture into a baking dish coated with cooking spray; top with pork and remaining onion mixture. Combine bread crumbs and Parmesan cheese; sprinkle over top.
  • Melt remaining butter; drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or until meat juices run clear.

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Reviews

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Average Rating:
  • kmpatch
    May 22, 2016

    I doubled this and made four chops. Easy enough to prepare. I found there was too much of the crumb mixture. I might experiment with different herb combinations in the future.

  • saltybeefnstickyrice
    Oct 22, 2015

    Loved this! Was short on time and didn't have bread crumbs handy, so I skipped them and just sprinkled the chops with parmesan. A delicious change from the mushroom soup-topped pork or the sweet pork recipes.

  • luigimon
    Jan 10, 2015

    This is so yummy and my apartment smelled so good while the onion mixture was simmering. I was out of Parmesan cheese, so I used crumbled feta. I loved this! Next time I'll make it with the Parm but will make it again with the feta, too!!

  • Scourge
    Aug 28, 2013

    I gave it a big YES! Very tasty and portions good for 2.