Cotes de Porc Poelees (Casserole-Sauteed Pork Chops)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Cookbook

Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn

Page 386

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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hipcook

13 years ago

★ ★ ★ ★ ★ 4/5

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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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