Julia Child Sauteed Pork Chops Recipes

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JULIA CHILDS CôTES DE PORC POêLéES CASSEROLE SAUTéED PORK CHOPS



Julia childs côtes de porc poêlées casserole sautéed pork chops image

Recipe Main Dish Julia childs côtes de porc poêlées casserole sautéed pork chops - Recipe Petitchef

Provided by gratinee

Categories     main dish

Time 15h30m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • Pour the fat out of the casserole and add the butter and garlic. Return the chops, overlapping slightly. Baste them with butter.
  • Cover and heat the casserole until the meat is sizzling, then set in the lower third of the oven for 25 to 30 minutes.
  • Turn and baste once or twice. The chops are done when the meat juices run clear with no trace of pink.
  • Arrange the chops on a platter. Remove all but 2 tablespoons of liquid/fat from the casserole.
  • 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.
  • Correct seasonings and pour over chops.

JULIA CHILD'S PORK CHOPS à LA SARA



Julia Child's Pork Chops à la Sara image

I've been making Julia Child's pork chop recipe for years, and it's become a back-pocket recipe. This is my interpretation of this (a little more salt, more lemon). For Julia's recipe, see Mastering the Art of French Cooking. Serve with Crispy Potatoes, a recipe inspired by Julia Child.

Provided by Sara Scott

Categories     Main Course

Time 4h50m

Number Of Ingredients 14

2 bone-in pork chops (boneless can work as well, but you will need to substantially reduce the cook time)
1 tbsp vegetable oil
½ lemon, juiced (I often throw the half of the lemon in a bag)
1 clove garlic, smashed
2 sprigs flat-leaf parsley
1 sprig thyme
1 small sprig rosemary
½ bay leaf, dried
kosher salt
fresh ground black pepper
1 tbsp vegetable oil
1½ tbsp unsalted butter
½ cup white wine
flat-leaf parsley, chopped (to serve)

Steps:

  • Season the chops very generously with kosher salt. Add a few twists of black pepper. In a freezer bag, add the remaining ingredients for the marinade. Add the chops and then marinate in the refrigerator for at least two, but preferably 4-6 hours.
  • 30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.
  • In a braising dish (I use Le Creuset), or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels (this is really important for getting the meat to brown). Brown the chops, about 4 minutes per side (don't worry if they aren't too brown, as they will continue to brown as they braise)
  • Remove from heat to a plate. Pour off the oil, leaving the bits
  • Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover.
  • Cook, turning once or twice, until the internal temperature reaches 145 degrees. The time varies, but think about 25 minutes. Remove from heat and tent with foil
  • Using a fat separator, skim off the fat, returning the juices to the pan.
  • Turn up the heat to medium high and heat the juices, then add the wine. Deglaze the pan by stirring rapidly. Remove from heat, and stir in the ½ tbsp of butter.
  • Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB



Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

  • Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
  • Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
  • For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
  • For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS



Julia Child's Casserole-Sauteed Pork Chops image

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

Provided by KellyMac6

Categories     Pork

Time 50m

Yield 6 pork chops, 6 serving(s)

Number Of Ingredients 5

6 pork chops, cut 1 inch thick
3 -4 tablespoons rendered pork fat or 3 -4 tablespoons cooking oil
2 tablespoons butter
2 garlic cloves, halved (optional)
1/2 cup dry white wine

Steps:

  • Preheat the oven to 325 degrees.
  • Dry the pork chops on paper towels.
  • Heat 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.
  • Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
  • Pour the fat out of the casserole and add the butter and garlic if using.
  • Return the chops to the casserole, overlapping slightly, and 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.
  • Remove chops to serving platter.
  • Remove all but 2 Tb. of fat from the casserole and add in the white wine.
  • Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

Nutrition Facts : Calories 725.2, Fat 68, SaturatedFat 32.3, Cholesterol 139.7, Sodium 95.4, Carbohydrate 0.5, Sugar 0.2, Protein 22.6

JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK



Julia Child's Salt Marinade (Rub) With Herbs and Spices for Pork image

Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.

Provided by KellyMac6

Categories     < 4 Hours

Time 2h2m

Yield 1 pound pork

Number Of Ingredients 6

1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon ground thyme or 1/4 teaspoon sage
1/8 teaspoon bay leaf powder
1 pinch allspice
1/2 garlic clove, mashed (optional)

Steps:

  • Mix all of the ingredients together and rub them into the surface of the pork.
  • Place in a covered bowl.
  • Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
  • Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
  • Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.

Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 2325.9, Carbohydrate 0.5, Fiber 0.2, Protein 0.1

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