Julia childs côtes de porc poêlées casserole sautéed pork chops

Name: Julia childs côtes de porc poêlées casserole sautéed pork chops
Prep time: 15 h
Cook time: 30 min
Total time: 15 h 30 min
Yield: 6
Cuisine: En
Ingredients: 6 pork chops cut 1-inch thick; 3-4 tablespoons pork fat, lard, or cooking oil; 2 tablespoons butter; 2 halved cloves garlic; 1/2 cup dry white wine or beef stock; salt; pepper

Main Dish

6 servings

Very Easy

15 h 30 m

Ingredients

6 pork chops cut 1-inch thick
3-4 tablespoons pork fat, lard, or cooking oil
2 tablespoons butter
2 halved cloves garlic
1/2 cup dry white wine or beef stock
salt
pepper

Preparation

Preparation15 hours

Cook time30 min

Preheat oven to 325F. Dry the pork chops on paper towels. Heat the fat or oil in a fireproof casserole dish until it is moderately hot.
Brown the chops, 2 or 3 at a time, on each side for about 4 minutes. As they are browned, transfer them to a side dish. Season with salt and pepper.
Pour the fat out of the casserole and add the butter and garlic. Return the chops, overlapping slightly. Baste them with butter.
Cover and heat the casserole until the meat is sizzling, then set in the lower third of the oven for 25 to 30 minutes.
Turn and baste once or twice. The chops are done when the meat juices run clear with no trace of pink.
Arrange the chops on a platter. Remove all but 2 tablespoons of liquid/fat from the casserole.
Pour in the wine or beef stock and boil rapidly, scraping up the coagulated cooking juices until you have about 1/2 cup of concentrated sauce.
Correct seasonings and pour over chops.