Julia Childs Casserole Sauteed Pork Chops Recipes
JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS
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
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 SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, 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 saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
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