A tried and true pork chop recipe from the fabulous Julia Child. I, as most, love her, and her first cookbook, Mastering the Art of French Cooking
is one that I am always running back to for ideas and inspiration. This is one of my favorite go to weeknight dinners and even my kids absolutely love it!
- 6 pork chops cut 1 inch thick and previously marinated for several hours in salt, lemon juice, or wine
- 3 to 4 Tbsp rendered pork fat, lard, or cooking oil
- 2 T butter
- 2 halved cloves garlic (optional)
- 1/2 C dry white wine, dry white vermouth, brown stock, canned beef bouillon, or marinade liquid
- Preheat oven to 325 degrees.
- Dry the pork chops on paper towels. Heat the fat or oil in the casserole dish until it is moderately hot, the 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.
- If the chops have not been marinated, season them with salt, pepper, and 1/4 tsp of thyme or sage.
- Pour the fat out of the casserole and add the butter and optional garlic. Return the chops, overlapping them slightly. Baste them with the butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
- Turn and baste the chops once or twice. They are done when the meat juices run a clear yellow with no trace of rose. Make a deep cut next to the bone if you have any doubts.
- Arrange the chops on a hot platter with vegetables. The chops will have rendered about 1/2 C of juices during their cooking; remove all but 2 TBSP of fat from them. Pour in the 1/2 C of liquid and boil rapidly, scraping up all coagulated cooking juices, until you have about 1/2 C of concentrated sauce. Taste for seasoning, and pour it over the chops.
Make it a complete meal by throwing together a fresh baby green salad with good olive oil and balsamic vinegar, salt and pepper, and roasted veggies. Another side option is to quick boil sweet potatoes and peel off the skin. So easy and so delish!