Julia Childs Casserole Sauteed Pork Chops Recipes

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JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS



Julia Child's Casserole-Sauteed Pork Chops image

Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking.

Provided by KellyMac6

Categories     Pork

Time 50m

Yield 6 pork chops, 6 serving(s)

Number Of Ingredients 5

6 pork chops, cut 1 inch thick
3 -4 tablespoons rendered pork fat or 3 -4 tablespoons cooking oil
2 tablespoons butter
2 garlic cloves, halved (optional)
1/2 cup dry white wine

Steps:

  • Preheat the oven to 325 degrees.
  • Dry the pork chops on paper towels.
  • Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish.
  • Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
  • Pour the fat out of the casserole and add the butter and garlic if using.
  • Return the chops to the casserole, overlapping slightly, and baste them with the butter.
  • Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
  • Turn and baste the chops once or twice.
  • Remove chops to serving platter.
  • Remove all but 2 Tb. of fat from the casserole and add in the white wine.
  • Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

Nutrition Facts : Calories 725.2, Fat 68, SaturatedFat 32.3, Cholesterol 139.7, Sodium 95.4, Carbohydrate 0.5, Sugar 0.2, Protein 22.6

JULIA CHILDS CôTES DE PORC POêLéES CASSEROLE SAUTéED PORK CHOPS



Julia childs côtes de porc poêlées casserole sautéed pork chops image

Recipe Main Dish Julia childs côtes de porc poêlées casserole sautéed pork chops - Recipe Petitchef

Provided by gratinee

Categories     main dish

Time 15h30m

Yield 6

Number Of Ingredients 7

6 pork chops cut 1-inch thick
3-4 tablespoons pork fat, lard, or cooking oil
2 tablespoons butter
2 halved cloves garlic
1/2 cup dry white wine or beef stock
salt
pepper

Steps:

  • Preheat oven to 325F. Dry the pork chops on paper towels. Heat the fat or oil in a fireproof casserole dish until it is moderately hot.
  • Brown the chops, 2 or 3 at a time, on each side for about 4 minutes. As they are browned, transfer them to a side dish. Season with salt and pepper.
  • Pour the fat out of the casserole and add the butter and garlic. Return the chops, overlapping slightly. Baste them with butter.
  • Cover and heat the casserole until the meat is sizzling, then set in the lower third of the oven for 25 to 30 minutes.
  • Turn and baste once or twice. The chops are done when the meat juices run clear with no trace of pink.
  • Arrange the chops on a platter. Remove all but 2 tablespoons of liquid/fat from the casserole.
  • Pour in the wine or beef stock and boil rapidly, scraping up the coagulated cooking juices until you have about 1/2 cup of concentrated sauce.
  • Correct seasonings and pour over chops.

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