Julia Child's Casserole Pork Chops
Why I Love This Recipe
I don't cook pork chops very often and when I found that I had some in the freezer to fix for dinner (they happened to be on sale at the market) I thumbed my way through Mastering the Art of French Cooking (Thank you Babette for this wonderful prize! It's the prize that keeps on giving) . This is a great recipe. A few simple ingredients....a couple of steps, and you end up with a fantastic main dish.
Ingredients You'll Need
Simple Marinade (per 1 pound of meat):
1 tsp salt
1/8 tsp pepper (I think I doubled that...I like me some pepper)
3 TB lemon juice (I didn't have any lemons so I used limes instead)
3 TB olive oil
3 parsley sprigs (didn't have any so I used a couple teaspoons of dry parsley)
1/4 tsp thyme or sage (I used sage...not a big fan of thyme)
1 bay leaf
1 clove mashed garlic
6 pork chops, 1" thick and marinaded
3 - 4 tablespoons pork fat, lard, or cooking oil (Yes....I put my lard to use)
2 TB butter
2 cloves garlic, halved
1/2 cup dry white wine, dry white vermouth, brown stock, beef bouillon or marinade liquid
Marinade: Combine all ingredients and pour over meat in a zip lock baggy. Refrigerate for a minimum of 2 hours....6 to 12 hours would be better. Turn baggy over every so often
Preheat the oven to 325' F
Dry the pork chops on a paper towel.
Heat the fat in a heavy large oven safe skillet or fireproof casserole dish over medium heat. Brown the chops on each side for 3 - 4 minutes. As they brown transfer them to a dish. You will probably have to work in batches of 2 to 3 at a time. You don't want to crowd them when you brown them....this will cause them to steam instead of brown.
Pour the fat out of the pan and discard (when it is cool and save). Add the butter and garlic to the pan. Return the chops to the pan. It's ok to overlap them. Baste them with the melted butter garlic. Cover and heat until the meat sizzles. Place the pan in the lower 3rd section of your preheated oven for 25 - 30 minutes. Once or twice during the cooking time, turn the chops over and baste with the butter and juices.
They are done when the meat juices run clear yellow with no traces of red.
Remove the chops to a hot platter.
Remove all but 2 TB of the remaining juice in the pan. Pour in the liquid (in my case, vermouth) and boil rapidly....scraping up all the good yummy crunchies off the bottom. Boil for just a few minutes until the juice has reduced down to 1/2 cup.....this is your concentrated sauce. Taste for seasoning and add salt and pepper if needed.
Pour over chops and server