Chops in tarragon sauce topped with cheese

Ingredients for 4 servings:

• 4 pork chops
• 1 tbsp butter
• some flour
• 2 tbsp tarragon
• e.g. salt and pepper
• 250 ml beef broth
• 100 ml white wine
• 50 ml cream
• 2 tbsp tarragon
• 1 tbsp sauce thickener, light
• e.g. salt and pepper
• 4 large onions, large, in rings
• 4 slices of cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

On a plate, mix some flour with pepper, salt, and tarragon. Then, toss the washed and patted dry chops in the flour. Fry the chops in butter in a non-stick pan until lightly browned on both sides. Then place them in a casserole dish. Prepare the sauce in the pan. Bring the stock, cream, and white wine to a boil and simmer over low heat for about 5 minutes. Then, mix the sauce thickener with a little cold water to prevent lumps. Stir this into the sauce with a whisk. Bring the sauce back to a boil briefly. Season to taste with the spices and pour over the chops in the casserole dish. Distribute the onion rings in the sauce around the chops. Cover the dish with a lid or aluminum foil. Cook everything on the bottom rack of the oven at 200 degrees Celsius for about 20 minutes. Then place a slice of cheese on each chop and grill for another 5 minutes on the middle rack. Serve with rice.