French-inspired Pork Chops in Mustard, Cream, and Tomato Sauce: A Delicious Twist for your Dinner

Recipe straight from Julia Child's cookbook, "Mastering the Art of French Cooking". Mashed Potatoes and Macaroni & Cheese

Pork chops are best when they are cut thick, browned on each side, then cooked in a covered casserole or skillet. Have the chops cut between 1 to 1 1/4 inches thick. All but a thin layer of fat should be trimmed off. Usually 1 thick pork chop is sufficient per person.

You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients. - Julia Child

Cotes de Porc Sauce Nenette

Ingredients

I am notorious for adding a little of this and a little of that to a savory recipe. My suggestion: Always cook the recipe as is the first time you make it then the next time you make it your own by adding your own seasonings or ingredients to suit your palate.

• 6 pork chops

• 3-4 Tbsp of bacon grease or cooking oil

• 2 Tbsp of butter

• 1 1/2 cups whipping cream

• 1 Tbsp ground mustard

• 2 Tbsp tomato paste

• 2 Tbsp chopped basil

Directions

1. Marinate the Pork Chops. - Rub 1 tsp salt and 1/8 tsp pepper into the meat. Mix together: 3 Tbsp lemon juice, 3 Tbsp olive oil, 3 parsley sprigs, 1/4 tsp dried thyme or sage, 1 bay leaf and 1 clove of mashed garlic in a bowl, add the pork and baste it. Place a lid over the bowl. Turn and baste the meat 3-4 times during the marination period. Marinate for at least 2 hours but the longer the better. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.

2. Preheat the oven to 325 degrees.

3. Heat the fat or oil in a skillet until it is moderately hot, then brown the chops 2 or 3 at a time on each side for 3-4 minutes. As they are browned, transfer them to a side dish.

4. Pour the fat out of the skillet and add the butter. 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 the chops once or twice. They are done when the meat juices run clear.

5. Meanwhile, while the chops are cooking: Simmer the cream, salt and pepper in a small saucepan for 8-10 minutes, or until it has reduced to a cup. Beat the mustard and tomato sauce together in a small bowl, then beat in the hot cream. Set aside.

6. After removing the chops from the skillet pour in the cream mixture and simmer for 3 or 4 minutes. Correct seasoning, stir in herbs, and pour the sauce over the chops.

7. Serve and enjoy.

Let me know in the comments how you like them.