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Pork Chops à la Julia

February 13, 2010

When I make pork chops, I most often use the recipe from Julia Child’s The Way to Cook. It’s fast, easy, and reliable.

Last night we had them with baked potatoes and a big salad.

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Pork chops served with pan sauce

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Pork Chops à la Julia

(Adapted from a recipe in The Way to Cook)

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(printable recipe)

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Serves 2 (easily doubles to serve 4)

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2 pork chops, ¾ – 1 inch thick (either bone-in or boneless)

1 Tablespoon olive oil

Salt and pepper

1/3 cup Vermouth or chicken broth

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1. If there is a lot of excess fat, trim it off. (My pork chops were already well-trimmed.)

2. Let the pork chops sit at room temperature for about 30 minutes. When ready to cook, pat them dry with paper towels.

3. Heat the olive oil over medium heat in a small skillet that is just large enough to hold the chops. (My Le Creuset 9-inch skillet was the perfect size.)

4. Generously salt one side of the pork chops. Grind a bit of black pepper on them. Put the chops, salt side down in the hot skillet.

5. Cook for 4 minutes. Generously salt the top side, and grind a bit more pepper. Turn the pork chops over.

6. Cook for 3 more minutes.

7. Remove the pork chops to a warm plate and cover with foil.

8. Add the vermouth or chicken broth to the pan. Turn the heat up and cook, stirring, until the sauce reduces and thickens a bit.

9. Serve the pork chops with some of the pan sauce.

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Bon appétit!

Pork chops served with pan sauce 2

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