Julia Childs Casserole Sauteed Pork Chops Food

JULIA CHILDS CôTES DE PORC POêLéES CASSEROLE SAUTéED PORK CHOPS

Steps:

• Preheat oven to 325F. Dry the pork chops on paper towels. Heat the fat or oil in a fireproof casserole dish until it is moderately hot.
• Brown the chops, 2 or 3 at a time, on each side for about 4 minutes. As they are browned, transfer them to a side dish. Season with salt and pepper.
• Pour the fat out of the casserole and add the butter and garlic. Return the chops, overlapping slightly. Baste them with butter.
• Cover and heat the casserole until the meat is sizzling, then set in the lower third of the oven for 25 to 30 minutes.
• Turn and baste once or twice. The chops are done when the meat juices run clear with no trace of pink.
• Arrange the chops on a platter. Remove all but 2 tablespoons of liquid/fat from the casserole.
• Pour in the wine or beef stock and boil rapidly, scraping up the coagulated cooking juices until you have about 1/2 cup of concentrated sauce.
• Correct seasonings and pour over chops.

JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS

Steps:

• Preheat the 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.
• Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
• Pour the fat out of the casserole and add the butter and garlic if using.
• Return the chops to the casserole, overlapping slightly, and 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 the chops once or twice.
• Remove chops to serving platter.
• Remove all but 2 Tb. of fat from the casserole and add in the white wine.
• Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Steps:

• Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
• Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
• For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
• For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.