JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
JULIA CHILD'S PORK CHOPS à LA SARA
I've been making Julia Child's pork chop recipe for years, and it's become a back-pocket recipe. This is my interpretation of this (a little more salt, more lemon). For Julia's recipe, see Mastering the Art of French Cooking. Serve with Crispy Potatoes, a recipe inspired by Julia Child.
Provided by Sara Scott
Categories Main Course
Time 4h50m
Number Of Ingredients 14
Steps:
- Season the chops very generously with kosher salt. Add a few twists of black pepper. In a freezer bag, add the remaining ingredients for the marinade. Add the chops and then marinate in the refrigerator for at least two, but preferably 4-6 hours.
- 30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.
- In a braising dish (I use Le Creuset), or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels (this is really important for getting the meat to brown). Brown the chops, about 4 minutes per side (don't worry if they aren't too brown, as they will continue to brown as they braise)
- Remove from heat to a plate. Pour off the oil, leaving the bits
- Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover.
- Cook, turning once or twice, until the internal temperature reaches 145 degrees. The time varies, but think about 25 minutes. Remove from heat and tent with foil
- Using a fat separator, skim off the fat, returning the juices to the pan.
- Turn up the heat to medium high and heat the juices, then add the wine. Deglaze the pan by stirring rapidly. Remove from heat, and stir in the ½ tbsp of butter.
- Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.
JULIA CHILD'S MUSTARD MARINADE WITH PORK LOIN CHOPS
Recipe Main Dish Julia child's mustard marinade with pork loin chops - Recipe Petitchef
Provided by Chow_Bella
Categories main dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine all the ingredients through the lemon juice.
- Then whisking, slowly pour in the oil to emulsify the marinade.
- Brush each pork chop on all sides with the marinade.
- Set them on a plate and place in the refrigerator to marinate for at least 1 hour.
- Heat and non-stick grill pan or a large non-stick skillet over high heat.
- Spray with non-stick cooking spray and add the pork chops.
- Sear them until they are deeply caramelized on the first side before flipping them to caramelize on the second sides.
BEST PORK CHOP MARINADE
This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.
Provided by BethAnne923
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h10m
Yield 2
Number Of Ingredients 14
Steps:
- Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g
JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS
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
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
DIJON MUSTARD PORK MARINADE
Make and share this Dijon Mustard Pork Marinade recipe from Food.com.
Provided by jimmythewhite
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
MUSTARD COATING AND MARINADE FOR ROAST OR BROILED LAMB AND PORK
This is another great marinade from Julia Child's The Way to Cook. I use this for rack of lamb, lamp chops, lamb kabobs and also for roast pork loin. The pan drippings from the roast when using this marinade make the basis for fantastic gravy. Roast Pork Loin with this marinade has become the standard Christmas Dinner in our house ever since I found this recipe about 15 years ago.
Provided by Simply Chris
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Puree the garlic in a small bowl and mash to a paste with the salt.
- Whisk in the mustard, soy, herbs and lemon juice.
- Whisk in the oil until a mayonnaise like consistency.
- Spread all over desired cut of meat and let sit for about 1 hour before roasting.
Nutrition Facts : Calories 1066, Fat 110.5, SaturatedFat 15.2, Sodium 5015.3, Carbohydrate 19.5, Fiber 4.5, Sugar 4, Protein 7.7
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK
Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.
Provided by KellyMac6
Categories < 4 Hours
Time 2h2m
Yield 1 pound pork
Number Of Ingredients 6
Steps:
- Mix all of the ingredients together and rub them into the surface of the pork.
- Place in a covered bowl.
- Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
- Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
- Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 2325.9, Carbohydrate 0.5, Fiber 0.2, Protein 0.1
MUSTARD MARINATED PORK CHOPS
Make and share this Mustard Marinated Pork Chops recipe from Food.com.
Provided by AniMouse
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put chops in ziploc bag and add all except salt and pepper.
- Refrigerate chops in fridge for at least 2 hrs or overnight.
- Heat 2 T evoo in lrg pan and heat over medium-high.
- Salt and pepper both sides of chops and place in pan.
- Cover with lid and cook 5 minute Flip them to sear for 5 min more, covered.
- Remove pork to place and tent foil for 5 min to lock in the juices.
Nutrition Facts : Calories 361.9, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 770.7, Carbohydrate 1.7, Fiber 0.4, Sugar 0.3, Protein 41.3
More about "julia childs mustard marinade with pork loin chops recipes"
HONEY GARLIC DIJON PORK TENDERLOIN MARINADE - THE …
From theseasonedmom.com
RôTI DE PORC POêLé AVEC SAUCE MOUTARDE à LA NORMANDE
From pudgefactor.com
PORK LOIN, THE JULIA CHILD WAY (SORT OF) RECIPE ON FOOD52
From food52.com
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE | RECIPETIN …
From recipetineats.com
PORK MEDALLIONS IN A DIJON MUSTARD SAUCE - JULIA'S CUISINE
From juliascuisine.com
MUSTARD BALSAMIC PORK CHOPS - JO COOKS
From jocooks.com
4.4/5 (483)Total Time 1 hr 25 minsCategory Dinner, Main CoursePublished Apr 4, 2021
PORK CHOPS WITH CREAMY MUSTARD SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OVERNIGHT PORK MARINADE RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
27 MUST-MAKE RECIPES INSPIRED BY JULIA CHILD | TASTE OF HOME
From tasteofhome.com
MUSTARD-MARINATED PORK TENDERLOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK LOIN ROAST WITH DIJON MUSTARD GLAZE AND SAUCE (PLUS …
From delishably.com
JULIA CHILD’S MUSTARD MARINADE FOR LAMB - SUPER TASTE
From supertasteny.com
PORK BULGOGI WITH SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love