5 Reviews

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.

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Mike Q. December 01, 2015

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.

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Dot N. December 04, 2014

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

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Cook4_6 September 03, 2010

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.

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Cook In Southwest August 28, 2010
Julia Child's Casserole-Sauteed Pork Chops