In a large skillet, melt 2 tablespoons of the butter over medium low heat, cook onions until tender and fragrant but not brown, about 15 minutes. Stir in red pepper, salt, pepper, thyme. With slotted spoon, transfer mixture to bown and set aside.
Melt remaining butter. Brown chops in batches over medium-high heat until golden on both sides.
In 8 cup gratin dish, spread half of onions. Top with pork chops in overlapping rows, and cover with remaining onion mixture. Drizzle stock over cassarole. Cover and bake in 400 degree oven, basting 2-4 times for about 40 minutes or until chops cooked through.
Gratin: combine bread crumbs, cheese and butter, and sprinkle over cassarole, Bake 10 minutes longer to form crisp topping. Broil for 2 minutes to brown if desired.
Alternative: for soft topping, place chops and onions in dish, cover with gratin topping and drizzle with stock. Baste while baking - topping will be gooey cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (497g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 349 (37%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 178.6mg||55 %|
|Sodium 2284.4mg||79 %|
|Potassium 1173.6mg||31 %|
|Total Carbohydrate 84.2g||25 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 76.9g|
|Protein 62.5g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 946
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