Of course I wanted to make one of Julia's recipes for her Birthday Month, when she would have been 100 years old, because the movie "Julie, and Julia' was such an integral part of beginning of this blog. It was after that movie, that I decided to start a blog, even though it took several months. I didn't do it it for the money, but for the the love of food. What would I make? Would I bake or cook one of her recipe?. My husband had previously made Julia's Coq Au Vin and Boeuf Bourguignon. from Julia's, Mastering the Art Of French Cooking. I decided to make Julia's (Côtes de Porc Robert) Pork Chops Braised in Fresh Tomato Sauce.
These pork chops were first marinated in a Marinade Simple a.k.a. Lemon juice and Herb Marinade for several hours. Because the recipe was for just the two of us, I only made two. rather large pork chops though thinner, even though the recipe is for six. After the chops are marinated, they are browned either on the stove top, or in the oven. The chops are the removed from the pan, while onions, are browned and a roux is made. Then fresh peeled , chopped, and seeded tomatoes and herbs are added. After the tomatoes have cooked in the roux, white wine and bouillon are stirred into the pan. At this point, you arrange the chops in the pan, and baste with the sauce. Then you can either cook the chops on the stove top or in the oven, depending how many chops you are making. Once the chops are done, garnish with fresh basil and parsley.
These chops are so tender and flavorful with the fresh fom the garden, chopped tomato sauce with the herbs, wine and beef stock. This just isn't a bland tomato sauce, but a sauce that has layers of flavor, which paired well with the pork. This recipe came together pretty quickly, and could be finished in the oven. We will definitely be making this again, and will be perfect for those cool fall days coming.
I just came across this quote from Julia, "I was 32 when I started cooking; up until then, I just ate. ~Julia Child ~ Julia Child and her recipes will live in the hearts of many for years to come. Bon Appétit
It all starts with a simple marinade. It's even titled "Marinade Simple" a.k.a. Lemon Juice and Herb Marinade.
Per pound of pork:
1 tsp salt
1/8 tsp pepper
3 TB lemon juice
3 TB olive oil
3 parsley sprigs
1/4 tsp thyme or sage (I used thyme)
1 bay leaf
1 clove mashed garlic
Rube salt and pepper into meat. Combine the rest of the ingredients in a bowl and add chops, and baste. I just poured the marinade in plastic bag. added the pork, and refrigerate a minimum of 2 hours, 6-12 hours is best., turning bag several times.
Pork Chops Braised in Fresh Tomato Sauce (Côtes de Porc Robert)
From “Mastering the Art of French Cooking,” Serves 6.
6 pork chops, cut 1 inch thick
3 tablespoons cooking oil
2 tablespoons butter
1 cup minced yellow onions
1 tablespoon flour
1 pound ripe tomatoes peeled, seeded and chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried sage or thyme
1 large clove mashed garlic
1 cup dry white wine or 2/3 cup dry vermouth
1/2 cup beef stock
1 to 2 tablespoons tomato paste
1 to 2 tablespoons fresh chopped parsley
Preheat the oven to 325 degrees.
Dry the pork chops on paper towels. Heat the fat or oil in a heavy,
10-12 inch oven-proof casserole until it is almost smoking, 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.
Pour out the browning fat, add the butter and onions, cover and
cook slowly for 10 minutes. Mix in the flour and stir over low heat
for 2 minutes more. Stir in the tomatoes and other flavorings.
Cover and cook slowly for 5 minutes.
Stir in the wine and stock or bouillon and simmer for 10 minutes.
Correct seasoning and stir in enough tomato paste to deepen the
flavor and color of the sauce.
Season chops with salt and pepper. Arrange them, slightly
overlapping, in the casserole and baste them with the tomato sauce.
Cover the casserole and bring to simmer on top of the stove, then
set it in the lower third of the preheated oven. Regulate oven
temperature so casserole simmers slowly and regularly for 25 to 30
minutes or until the chops are done.
Arrange the chops on a serving platter. Degrease the sauce and if
necessary boil it down rapidly until it is lightly thickened.
Correct seasoning and pour it over the chops. Sprinkle with herbs
I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #32
Stop by and say Hi to Brandie!