Pork chops with an onion crust are a traditional dish that combines the juiciness and flavor of pork with a crunchy and aromatic texture, thanks to the layer of golden onions and the gratin of breadcrumbs and cheese. This dish has its roots in European cuisine, especially in French and Mediterranean recipes, where the use of fresh herbs and white wine enhances the natural flavors of the meat.
In Latin America, although pork is a common ingredient in many cuisines, this recipe can vary in name and preparation depending on the country. For example, in Mexico, it may be known simply as "Chops with a crust" or "Gratin chops," while in countries of the Southern Cone, it may have similar names, adapting to local ingredients. However, the essence of the dish remains, celebrating the combination of textures and intense flavors.
How to Make Pork Chops with an Onion Crust
Sprinkle the chops with salt and pepper.
Melt 2 1/2 tablespoons of butter in a large, heavy skillet over medium-high heat and brown the chops on both sides, turning frequently to prevent sticking.
Remove from the skillet, sprinkle with tarragon, cover, and keep warm.
Add another tablespoon of butter to the skillet juices and sauté the onions for 3 minutes or until soft and golden.
Spread 2/3 of the onions on the bottom of a shallow casserole dish, place the chops with the tarragon side down on top.
Lightly sprinkle with thyme and cover with the remaining onions.
Pour the wine into the skillet, bring to a boil, add the chicken broth, return to a boil, and cook until the liquid reduces to about 2/3 cup.
Pour the mixture over the chops.
Combine the breadcrumbs and cheese, spread over the onions and chops.
Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumbs.
Bake at 400 degrees for 30 minutes.
