8 tbsp. unsalted butter
4 onions, thinly sliced
4 pork chops
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
4 lemon wedges

Melt half the butter in a skillet and saute the onions until softened but not browned. Preheat the oven to 325 degrees. Place the pork chops in a shallow, greased oven-proof dish. Pile the onions on top, then sprinkle with the bread crumbs and grated cheese.

Pour the white wine into the bottom of the dish. Cut the rest of the butter into pieces and dot over the mixture. Season. Bake the pork chops for 45 minutes or until the tops are golden. Serve garnished with lemon wedges. Serves 4.