14 Mar 2011, 2:34am
Of Food and Love recipes:

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  • Of Food And Love: Cotes de Porc Sauce Nenette

    Sounds fancy and a little scary.  But like most of her recipes, it was so easy to make!  Seriously.  If it wasn’t for that big fancy French name, I’m sure most of you would pick this out of a stack of recipes on any given night.

    Let me break it down for ya’.
    In English, this recipe translates to: Pork Chops with Mustard, Cream, and Tomato Sauce.
    Please, join in the delicious fun.
    The first fattening but delicious ingredient.  You know it’s going to be good if there is whipping cream, right?  Yes.
    The first few ingredients were for the sauce.  So simple and makes a stunning partner to the pork.
    Mix your cream, mustard, paste and salt.
    Once you’ve cooked the whipping cream down, stir ‘em all together.
    (it will be more juicy than shown, I took a picture halfway through mixing)
    Nothing more scrumptious than asparagus.  I think this is, hands down, our fav veg.
    I really love simple recipes.  And I love them even more when they have fancy French names and taste like a meal in a five star restaurant.  Add some boiled potatoes sprinkled lightly with dried parsley and you’re ready.
    Yes, please.  And thank, you.
    Pork Chops with Mustard, Cream, and Tomato Sauce *courtesy of Julia Child and the Art of French Cooking*
    For 6 people
    6 pork chops cut 1 inch thick
    and previously marinated for several
    hours, if you wish, in salt, lemon juice,
    or wine
    3 to 4 Tb rendered pork fat, lard,
    or cooking oil
    A heavy, 10- to 12-inch fireproof
    casserole (aka Dutch Oven)
    Preheat oven to 325 degrees
    Dry the pork chops on paper towels.  heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes.  As they are browned, transfer them to a side dish.
    If the chops have not been marinated, season them with salt, pepper, and 1/4 tsp of thyme or sage.
    2 Tb butter
    Optional: 2 halved halved cloves garlic
    Pour the fat out of the casserole and add the butter and optional garlic.  Return the chops, overlapping them slightly.  Baste them with the butter.  Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.  Turn and baste chops once or twice.  They done when the meat juices run a clear yellow with no trace of rose.  Make a deep cut next to the bone if you have any doubts.
    1 1/2 cups whipping cream
    1/4 tsp salt
    Pinch of pepper
    While the pork chops are cooking, prepare the following: Simmer the cream, salt and pepper in a small saucepan for 8 to 10 minutes, or until is has reduced to 1 cup.
    1 Tb dry English mustard
    2 Tb tomato paste
    Beat the mustard and tomato paste together in a small bowl, then beat in the hot cream.  Set aside.
    2 Tb fresh chopped basil, chervil, or parsely
    After removing the chops from the casserole and de-greasing the meat juices, pour in the cream mixture and simmer for 3 or 4 minutes.  Correct seasonings, stir in the herbs, and pour the sauce over the chops.
    Serve and eat!  Really, for all the recipe there is, it doesn’t take but an hour to make this.  Ahhh, soo delightful.
    If you decide to give this a whirl, stop by and tell me so!  I would love to hear.

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