Julia Child's Sauteed Pork Chops
Recipe Courtesy of Julia Child
Julia Child bids adieu to the summer with this mouth-watering pork chop recipe featuring her special blend of spices. Julia Child and Jacques Pepin share this recipe from the companion book to their new 22-part PBS series.
Recipe copyright Julia Child & Jacques Pepin ©1999; from Julia & Jacques Cooking At Home ©1999 by Knopf
For spice blend:
Mix well in a bowl and store in a screwtop glass jar.
For sauteed pork chops:
Preheat the oven to 180 degrees Fahrenheit.
At least 1/2 hour in advance of cooking, trim rib chops of excess fat and sinew.
To season the chops, rub each side with drops of vegetable oil to coat lightly, sprinkle with salt, and rub in some of the spice blend using about 1/2 teaspoon in all.
Cover the chops and refrigerate until ready to cook.
Set the frying pan over moderately high heat and film the bottom with oil. Meanwhile, rapidly dry the chops on paper towels, and when the pan is very hot lay in the chops.
Saute to brown each lightly on both sides - 3 to 4 minutes per side.
Pour the vermouth and stock into the pan, add the herbs, cover the pan, and adjust heat to maintain a slow simmer.
Cook slowly 4 to 5 minutes, turn, and cook 4 to 5 minutes on the other side. They are done when you cut close to the bone with a little knife and the meat is still faintly pink.
Remove the chops to a side dish while you rapidly boil down the pan juices until syrupy.
Stir in the chutney and simmer a moment, then return the chops to the pan.
Basting with the sauce as you simmer to rewarm the chops, taste and correct seasoning.
Remove the pan from heat, and arrange a chop on each warm dinner plate, leaving the sauce in the pan.
Reheat the sauce to a simmer, remove from heat, and, swirling the pan by its handle, drop in the butter, swirling to incorporate it completely.
Pour over the chops and serve immediately.
Main Ingredients: rib or loin chops, white french vermouth, dried herbs, clove, nutmeg, paprika, thyme
Course: Dinner, Lunch