Julia childs côtes de porc poêlées casserole sautéed pork chops

Main Dish
6 servings
15 hours
30 min
Very Easy


Number of serving: 6


  • 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.


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