Julia Childs Pork Chops à La Sara Recipes

JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS

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.

JULIA CHILD'S PORK CHOPS à LA SARA

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.