Julia Child's Casserole-Sauteed Pork Chops

Submitted by KellyMac6

"Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking."

 

• Ready In: 50mins
• Ingredients: 5
• Yields: 6 pork chops
• Serves: 6

ingredients

• 6 pork chops, cut 1 inch thick
• 3 -4 tablespoons rendered pork fat or 3 -4 tablespoons cooking oil
• 2 tablespoons butter
• 2 garlic cloves, halved (optional)
• 1⁄2 cup dry white wine

directions

1. Preheat the oven to 325 degrees.
2. Dry the pork chops on paper towels.
3. 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.
4. Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
5. Pour the fat out of the casserole and add the butter and garlic if using.
6. Return the chops to the casserole, overlapping slightly, and baste them with the butter.
7. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
8. Turn and baste the chops once or twice.
9. Remove chops to serving platter.
10. Remove all but 2 Tb. of fat from the casserole and add in the white wine.
11. Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

Reviews

[Mike Q.]

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.

 

[Dot N.]

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.

 

[Cook4_6]

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

 

[Cook In Northwest]

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 Recipe #175264. 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.

 

[Scoutie]

Excellent! I made these with a marinade, recipe #175264. 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 recipe #68159 and some fresh asparagus. Julia Child was a one-of-a-kind. Thanks for posting this, Kelly.