Julia Child’s Côtes de Porc Poêlées – Casserole Sautéed Pork Chops

Julia Child’s Casserole Sautéed Pork Chops with mustard cream sauce

pork chop close-up!

Pork recipes somehow appeals to zzz alot and he had cooked pork (western style) many times. Somehow his previous times never really resulted satisfactory, mostly overcooked due to mis-handling of the cooking time (pork loins are THICK!!). Well, thanks to Julia Child, he finally did a tender pork chops that even my mum said was good!


– 800 g pork loin cut into six 1.25 inch thick chops, beaten with back of knife or meat mallet, marinated in juice of 1 lemon, 4 tablespoons of extra virgin olive oil, thyme, cumin, salt and pepper for several hours.

– 3 tablespoon of rendered pork fat/lard

– 2 tablespoons of butter

– 2 cloves garlic

– 2 teaspoon of mustard powder mixed with 1 tablespoon of water into a paste

– 100 ml cream

– 1 tablespoon butter

Preheat oven 160 deg celcius. Heat pork fat/lard a dutch oven until very hot. Brown the chops in hot fat, 2-3 at a time, 1 minute on each side. Remove and set aside.

Pour out the fat, add 2 tablespoons of butter and garlic. Return chops back into the casserole, coating with butter and overlapping slightly if neccessary. Cover and transfer into oven and bake for 16 mins. Check to see if chops are done, if not bake for another 2-4 mins.

Remove chops and set aside on warm plate and covered with foil. To make mustard-cream sauce, strain the meat juices, return to pot, add cream and mustard. Boil and simmer until thick. Season with salt and pepper. Remove from heat and stir in butter. Plate and serve immediately!

Bon Appetit!


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