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Julia Child's Casserole-Sauteed Pork Chops

5.0(5)

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

by KellyMac6·published 2010-04-13

Pork

Servings

6 pork chops, 6 serving(s)

Total time

50 min

prep 10 min

Calories / serving

725 kcal

Ingredients (5)

serves

Instructions (11 steps)

01Preheat the oven to 325 degrees.
02Dry the pork chops on paper towels.
03Heat 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.
04Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
05Pour the fat out of the casserole and add the butter and garlic if using.
06Return the chops to the casserole, overlapping slightly, and baste them with the butter.

07Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.

08Turn and baste the chops once or twice.

09Remove chops to serving platter.

10Remove all but 2 Tb. of fat from the casserole and add in the white wine.

11Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.