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Julia Child's Sauteed Pork Chops Recipe

Looking for an easy Julia Child's Sauteed Pork Chops recipe? Learn how to make Julia Child's Sauteed Pork Chops using healthy ingredients.


Submitted by beecee1963

Makes 7 servings



Julia Child bids adieu to the summer with this mouth-watering pork chop recipe featuring her special blend of spices. Julia Child and Jacques Pepin share this recipe from the companion book to their new 22-part PBS series.

Recipe Ingredients for Julia Child's Sauteed Pork Chops

20 ounces (2) center-cut rib or loin chops, each about , 1 1/4 to 1 1/2 inches thick
1 sprays nonstick cooking spray
1/4 teaspoon salt
1/2 teaspoon or more Julia's Special Spice Blend
1/4 cup dry white wine
1 serving sodium free beef bouillon
1 tsp (A spring of fresh savory, or) thyme, or a big pinch of dried herbs
3/4 teaspoon apricot preserves
1/4 teaspoon worcestershire sauce
1 tablespoon butter, soft
2 bay leaves, ground to 1 teaspoon
1 teaspoon clove
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon savory
2 teaspoons freshly ground white pepper

Recipe Directions for Julia Child's Sauteed Pork Chops

  1. For spice blend: Mix well in a bowl and store in a screwtop glass jar.

  2. For sauteed pork chops: Preheat the oven to 180 degrees Fahrenheit.

  3. At least 1/2 hour in advance of cooking, trim rib chops of excess fat and sinew.

  4. To season the chops, rub each side with drops of vegetable oil to coat lightly, sprinkle with salt, and rub in some of the spice blend using about 1/2 teaspoon in all.

  5. Cover the chops and refrigerate until ready to cook.

  6. Set the frying pan over moderately high heat and film the bottom with oil. Meanwhile, rapidly dry the chops on paper towels, and when the pan is very hot lay in the chops.

  7. Saute to brown each lightly on both sides - 3 to 4 minutes per side.

  8. Pour the vermouth and stock into the pan, add the herbs, cover the pan, and adjust heat to maintain a slow simmer.

  9. Cook slowly 4 to 5 minutes, turn, and cook 4 to 5 minutes on the other side. They are done when you cut close to the bone with a little knife and the meat is still faintly pink.

  10. Remove the chops to a side dish while you rapidly boil down the pan juices until syrupy.

  11. Stir in the chutney and simmer a moment, then return the chops to the pan.

  12. Basting with the sauce as you simmer to rewarm the chops, taste and correct seasoning.

  13. Remove the pan from heat, and arrange a chop on each warm dinner plate, leaving the sauce in the pan.

  14. Reheat the sauce to a simmer, remove from heat, and, swirling the pan by its handle, drop in the butter, swirling to incorporate it completely.

  15. Pour over the chops and serve immediately.

Categories

Pork, Main Dish, Saute

Nutrition Facts
Serving Size 95.8g
Amount Per Serving
Calories
233
Calories from Fat
122
% Daily Value*
Total Fat
13.5g
21%
Saturated Fat
5.5g
28%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
146mg
6%
Potassium
321mg
9%
Total Carbohydrates
2.5g
1%
Dietary Fiber
0.7g
3%
Sugars
0.7g
Protein
22.9g
Vitamin A 5% Vitamin C 3%
Calcium 4% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  • Very high in selenium
  • High in thiamin
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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