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.
PORK CHOP PACKS
Here's an easy dinner my Grandmother used to make. Pork chops are cooked with sweet potatoes, onions and apple in a little foil packet. Very simple and easy to make for one or for the whole crew. Serve with rice.
Provided by Lara Robinson
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)
Nutrition Facts : Calories 567.8 calories, Carbohydrate 111.2 g, Cholesterol 33.7 mg, Fat 6.6 g, Fiber 15.9 g, Protein 18.3 g, SaturatedFat 2.4 g, Sodium 272.2 mg, Sugar 33.5 g
PORK CHOP POCKETS
Make and share this Pork Chop Pockets recipe from Food.com.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 40m
Yield 2 pockets
Number Of Ingredients 6
Steps:
- Preheat oven or grill to 350F, cut 4 1 1/2 feet long pieces of foil and place a pork chop in the center of two.
- Top evenly with the onions, peppers, mushrooms, and garlic.
- Sprinkle with the seasoning salt (1 teaspoon per pocket).
- Lay the other two pieces of foil on top with the first two and tightly roll the edges in.
- Poke 2 holes in the tops of each bag and bake or grill for 30 minutes.
Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 2.9, Cholesterol 64, Sodium 73, Carbohydrate 9.3, Fiber 1.9, Sugar 4.1, Protein 21.8
POCKET PORK CHOPS
This recipe has been posted on the "Pork" The other white meat website. I was looking for a good recipe to use some butterfly pork chops with and decided to try this one....
Provided by Auntd210 Oppel
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a 4 to 5 inch long slit to make a pocket in each chop.
- In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
- Heat to boing, stirring occasionally.
- Add stuffing mix toss lightly to coat.
- Spoon mixture into pork chop pockets.
- Arrange chops, stuffing side up in an oblong baking dish.
- Cover with foil bake at 350 degrees for 20 minutes.
- Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.
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