Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Cotes de Porc Poelees (Casserole-Sauteed Pork Chops)
Page 386
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
I was familiar with the technique of browning pork chops and then reducing heat and braising. But I hadn't thought to use a low oven for that step, and it had never occurred to me to let the liquid be butter. A good, simple treatment, rich but not a lot of work.
I skipped the sauce, but it turns out cloves of garlic braised in butter are also a good thing...
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