From “Cook the Perfect,” by Marcus Wareing. Serves 4.
Ingredients
4 pork loin chops, about 7-8 ounces each
Sea salt and freshly milled black pepper
2 large yellow onions, sliced
6-8 sprigs of fresh thyme
15 fresh sage leaves
2 teaspoons dried sage
4 tablespoons cold unsalted butter, diced
Directions
Preheat oven to 350. Place the chops in a single layer in a heavy baking dish. Season well with salt and pepper. Cover the chops with the onions, separating the slices as you scatter them. Top with the thyme sprigs, fresh and dried sage, and butter. Season well.
Cover the dish with a tight-fitting lid or seal with foil. Bake for about 1 1/2 hours, basting occasionally, until the pork feels tender when pierced with the tip of a sharp knife.
Serve the chops with the onions piled on top, and the buttery juices spooned over and around.
