Julia Child's Sauteed Pork Chops

Recipe Courtesy of Julia Child

Pork chops
Difficulty: Moderate
Cook Time: min

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 pork chops:
  • 2 center-cut rib or loin chops, each about 10 ounces, 1 1/4 to 1 1/2 inches thick
  • 1 tablespoons or more fresh vegetable oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon or more Julia's Special Spice Blend
  • 1/4 cup dry white French vermouth
  • 1/2 cup flavorful brown stock
  • A spring of fresh savory, or thyme, or a big pinch of dried herbs
  • 1 teaspoon chutney
  • 1 tablespoon butter, soft
  • For spice blend:
  • 1 teaspoon ground bay leaves
  • 1 teaspoon clove
  • 1 teaspoon mace
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon savory
  • 2 teaspoons freshly ground white pepper
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: rib or loin chops, white french vermouth, dried herbs, clove, nutmeg, paprika, thyme

    Course: Dinner, Lunch

    More Recipes You May Like
    Pork Loin
    An 'Iron Chef' Inspired Dish
    Emeril's Boneless Pork Chops Parmigiana
    A Tasty Alternative to Chicken
    Jerk-Rubbed Pork Chops
    You Can Grill or Pan-Sear
    Grilled Pork Chops
    Recipe Courtesy of Jacques Pepin
    Emeril's Apple & Chorizo Smothered Pork Chops
    An 'Iron Chef' Inspired Dish Built Around Apples
    Sandra Lee's Pan-Seared Pork Chops
    Coffee Meets the Other White Meat
    Marcus Samuelsson's Peanut-Bacon Pork Chops
    Bacon and Peanuts Add Flavor and Crunch