1. Melt 2 tbsp butter; cook onions until soft (15 minutes). 2. Stir in red pepper, thyme, salt and pepper and set aside. 3. Melt remaining butter and brown the chops on both sides until nicely browned. 4. In an oven proof dish spread half the onion mixture. 5. Top with pork chops (overlap slightly if necessary). 6. Cover with remaining onion mixture. 7. Drizzle the chicken stock over casserole. 8. Bake covered in 400°F degrees oven for 40 minutes or until chops are tender, basting one or two times. 9. Meanwhile mix together; bread crumbs, Parmesan, mozzarella and 2 tbsp butter. 10. Sprinkle over the casserole when the chops are done. 11. Bake for 10 minutes to form a crisp topping and then broil for a minute or two to finish browning (if necessary). 12. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
