Categories: Pork/ham 
      Yield: 4 servings 
  
      4 ea Large center-cut Pork Chops         1 x  Thyme (fresh or dried) 
      1 x  Salt                              2/3 c  Dry White Wine 
      1 x  Freshly Ground White Pepper       2/3 c  Chicken Stock 
  5 1/2 tb Butter                            2/3 c  Fresh homemade Bread Crumbs 
      2 ts Chopped Fresh Tarragon            2/3 c  Freshly Grated Parmesan 
      4 c  Chopped Onions                  
  
  * 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. 
  ** Your doctor will have a sh*t-fit if he/she knows about the butter. 
  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. Serves 4. 
  From The Gazette, 91/02/20.