Julia Childs Casserole Sauteed Pork Chops Recipes

JULIA CHILDS CôTES DE PORC POêLéES CASSEROLE SAUTéED PORK CHOPS

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 CREAMY CHICKEN + MUSHROOM

Steps:

• Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
• Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
• To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
• Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
• Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS

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.