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Julia Child's Casserole-Sauteed Pork Chops

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“Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking.”
READY IN:
50mins
SERVES:
6
YIELD:
6 pork chops
UNITS:
US

Ingredients Nutrition

  • 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)
  • 12 cup dry white wine

Directions

  1. Preheat the oven to 325 degrees.
  2. Dry the pork chops on paper towels.
  3. 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.
  4. Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
  5. Pour the fat out of the casserole and add the butter and garlic if using.
  6. Return the chops to the casserole, overlapping slightly, and baste them with the butter.
  7. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
  8. Turn and baste the chops once or twice.
  9. Remove chops to serving platter.
  10. Remove all but 2 Tb. of fat from the casserole and add in the white wine.
  11. Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

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