Julia childs côtes de porc poêlées casserole sautéed pork chops


- 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


Step 1

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.

Step 2

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.

Step 3

Pour the fat out of the casserole and add the butter and garlic. Return the chops, overlapping slightly. Baste them with butter.

Step 4

Cover and heat the casserole until the meat is sizzling, then set in the lower third of the oven for 25 to 30 minutes.

Step 5

Turn and baste once or twice. The chops are done when the meat juices run clear with no trace of pink.

Step 6

Arrange the chops on a platter. Remove all but 2 tablespoons of liquid/fat from the casserole.

Step 7

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.

Step 8

Correct seasonings and pour over chops.

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