Fantastic results! I always like Julia's recipes. I followed the recipe except I made the following slight changes: I used bacon grease to brown the chops...love the taste. Then drained all of it and disposed of it. I also used three large cloves sliced into about 12 slices. While I was seasoning the chops I sautéd the garlic in the butter on low. Cooked each chop with several slices of garlic on top. Finally, I added 1/4 cup heavy cream to the white wine and sprinkled in 1 tablespoon flour. I like my gravy more substantial. The salt, pepper and thyme from the chops seasoned the drippings perfectly. Again, a great recipe.
This is a wonderful recipe! For one thing, you don't salt or pepper the meat before it is browned, and that seems to have made the most of the chops I got--they were 100% moist. For another, the simplicity of the seasoning just brought out the flavor of the pork in the most wonderful way. I had white wine, I don't know if it were dry enough, but the resulting gravy was just right. I have bookmarked this recipe, it is the best pork chop night dinner yet.
This was an okay recipe, but I did not find it especially interesting. I notice that the other reviewers who gave it higher stars marinated the pork, and I did not. Maybe that makes all the difference
While the actual recipe I was reading was the one in Julia Child's book, this is essentially the same. I marinated my pork chops overnight with Grilled Pork Chops Marinade. Let me tell you the sauce was "to die for" and the chops were moist and juicy. I absolutely will be braising my pork chops in the future, and trying more of Jula's recipes as well.
Excellent! I made these with a marinade, Grilled Pork Chops Marinade. I only had 2 chops, so should have reduced the oven time by about 10 minutes, my fault. They STILL were great and the sauce was to die for! Made these with Mashed Potatoes Roasted Garlic Mashed Potatoes - the Best You've Ever Had and some fresh asparagus. Julia Child was a one-of-a-kind. Thanks for posting this, Kelly.