Another From Julia

This was the other recipe I made from Mastering the Art of French Cooking, Vol 1 by Julia Child. This was excellent and not as difficult as expected.

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.

serves 6
adapted from Mastering the Art of French Cooking, Vol 1
Posted by RisaG 8/17/09