another recipe adapted from Mastering the Art of French Cooking, Vol 1 by Julia Child
This was soooo good. I think I under-seasoned it a bit and it could've used a touch more salt but otherwise it was delicious.
Pork Chops with Mustard, Cream & Tomato Sauce
6 pork chops, 1 inch thick
3 tbsp rendered pork fat*
2 tbsp unsalted butter
2 cloves garlic, halved
1/2 cup white wine
1.5 cups heavy whipping cream
1/4 tsp salt
pinch pepper
1 tbsp dry English mustard (Coleman's)
2 tbsp tomato paste
2 tbsp fresh herbs, chopped
Dry the chops with paper towels. Heat the fat in a casserole dish that can be used stove top.** Add the chops and cook for 2-3 minutes on each side, as they are browned, transfer them to a side dish.
Pour the fat out of the casserole, and add the butter and garlic. Return the chops, overlapping. Baste with the butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of the oven (preheat for 25-30 minutes previous to cooking). Baste the chops once or twice. They are done when the meat juices run a clear yellow with no trace of red. Make a deep cut next to the bone if you have any doubts.
Meanwhile, simmer the cream, salt and pepper in a small saucepan for 8-10 minutes until it has reduced to 1 cup. Beat the mustard and tomato paste together in a small bowl, then beat in the hot cream. Set aside.
Arrange the chops on a hot platter with whatever vegetable garnish you have chosen. The chops will have rendered about 1/2 cup of juices during the cooking time. Remove all but 2 tbsp of fat from them. Pour in the 1/2 cup of liquid and boil rapidly. Add the cream mixture and simmer for 3-4 minutes. Correct seasoning, stir in herbs, scrape up the bits on the bottom - you should have 1/2 cup or so of concentrated sauce. Taste for seasoning. Pour over chops.
Risa's notes:
* Julia asks for rendered pork fat. If you have it, use it. If not, then use a healthier fat.
** I used my Rachael Ray 5 Quart Oval Pan which can go into an oven up to 400 degrees (I think). Make sure it is a pan that has a cool-touch handle or one that will not get ruined by the heat of the oven. Julia asked for a casserole dish but I don't know of a casserole these days that can be put on the stovetop (I know that Pyrex and Corningware can't be). Use what can.
Coleman's Mustard comes in a yellow can in the spice aisle of your store. If you don't have it, mix a bit of dijon mustard into your sauce. It will give a similar flavor.
serves 6
adapted from Mastering the Art of French Cooking, Vol 1
Posted by RisaG 8/13/09
rate
email
print
link to this page
Comments: 4