The other night I made Julia Child's Pork Chops with Mustard, Cream, and Tomato Sauce. And it was FINE!!
But let me tell you one thing: While cooking through this book I have noticed that french food is not always the healthiest food out there. But it is fun to splurge every now and then because believe me- it is worth it! What I have found through cooking these recipes is that almost every french dish will have at least one if not all of these ingredients:
But let me tell you one thing: While cooking through this book I have noticed that french food is not always the healthiest food out there. But it is fun to splurge every now and then because believe me- it is worth it! What I have found through cooking these recipes is that almost every french dish will have at least one if not all of these ingredients:
cream
wine
fresh herbs
and last but most definitely not least... butter!
Here is how I made it:
Dry the pork chops off with paper towels (this helps the browning process).
Heat a few tablespoons of oil in a heavy fireproof casserole dish (such as a Le Crueset) and brown the chops on both sides.
Brown both sides and transfer the chops to a plate. Pour all the fat out of the pot so you can add the butter and garlic.
After you add the 2 tablespoons of butter and 2 halved cloves of garlic, transfer the chops back to the pot and baste all of them in the butter. Cover and cook the pork chops on medium heat in the pot for about 25-30 minutes. (You could also place the pot in the oven just hot enough to hear the chops sizzle for the same amount of time).
Here is how I made it:
Dry the pork chops off with paper towels (this helps the browning process).
Heat a few tablespoons of oil in a heavy fireproof casserole dish (such as a Le Crueset) and brown the chops on both sides.
Brown both sides and transfer the chops to a plate. Pour all the fat out of the pot so you can add the butter and garlic.
After you add the 2 tablespoons of butter and 2 halved cloves of garlic, transfer the chops back to the pot and baste all of them in the butter. Cover and cook the pork chops on medium heat in the pot for about 25-30 minutes. (You could also place the pot in the oven just hot enough to hear the chops sizzle for the same amount of time).
Meanwhile, prepare the sauce.
You will need 1 and 1/2 cups of whipping cream.
1 tablespoon of dry English mustard and 2 tablespoons of tomato paste.
To make the sauce:
Simmer the cream with a little salt and pepper in a small saucepan for 8-10 minutes or until it has reduced to 1 cup.
Meanwhile, stir the mustard and paste in a bowl and then beat in the hot cream.
Remove sauce from heat and chop about 2 tablespoons of fresh basil and then stir in the sauce. The heat will cause the basil to infuse the sauce and it makes the sauce!
Remove sauce from heat and chop about 2 tablespoons of fresh basil and then stir in the sauce. The heat will cause the basil to infuse the sauce and it makes the sauce!
When the pork chops are completely cooked, pour the sauce over the chop and eat up!!
Yuuummmmmm.....!
love this!!!!!!!!!! mmmmmmmmmmmmmmmmmmmmmmm good!!!! i am going to have to try this recipe ASAP. I miss you! Have fun cruisin'! I love your comments! I got so excited when i saw that i had ONE comment!!!! I promise to always comment on your post! hahahahah :)
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