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home > recipes > meat > cotes de porc braises a la moutarde
from USA Cotes de Porc Braises a la Moutarde Tried last night. Adapted from The Cooking of Provincial France - Time-Life Cotes de Porc Braises a la Moutarde Braised pork chops with creamy mustard sauce 6 pork chops, 1.5 inches thick salt and freshly ground pepper flour 2 Tbs. butter or margarine 3 Tbs. olive oil 1.5 cups thinly sliced onions 3 Tbs. white wine vinegar 1 bay leaf 1 tsp. fines herbs 3/4 cup half and half 1 Tbs. Dijon mustard few drops of lemon juice parsley, either fresh or from pantry, whole or chopped for color/garnish. Preheat oven to 325 degrees. Add salt and pepper to flour and dip chops in flour, shaking off excess. In a heavy skillet or oven proof lidded metal casserole melt butter and add oil - you may not need all of this - use a minimum and add if needed. When foam subsides, brown the chops on each side - about three minutes or until they have a rich golden color. As they brown set aside, either to casserole or to a plate. After browning chops, pour off excess fat and add onions, cooking over moderate heat until soft and lightly brown. Stir frequently. Remove onions, add vinegar and stir to scrape up all the browned bits. Cook until the vinegar has almost boiled away. Combine chops, onion, vinegar residue, fines herbs and bay leaf in casserole, bring to sizzle on top of stove, cover tightly and then put in oven. Cook for twenty minutes and turn over. Add liquid if necessary, but that is unlikely. Check for doneness after twenty more minutes - they will be done and remove chops and onions to ovenproof serving dish. Turn off oven and place chops back in oven to stay warm. Skim off excess fat. Put casserole over high heat and add half and half and mustard. Bring liquid to a fast boil, stirring constantly. When sauce has thickened enough to coat the back of a spoon, remove from heat and add lemon juice. Pour over chops and onions, add parsley and serve. Gene Moser

Cotes de Porc Braises a la Moutarde


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keyword: cotes
keyword: braises
keyword: moutarde
recipes for meat
recipes by STEAMGENE
Email Address:
(posted March 7, 1999)

from USA

Cotes de Porc Braises a la
Moutarde



Tried last night. Adapted from The Cooking of Provincial
France - Time-Life

Cotes de Porc Braises a la
Moutarde

Braised
pork chops with creamy mustard sauce

6
pork chops, 1.5 inches thick
salt and freshly ground pepper
flour
2 Tbs.
butter or margarine
3 Tbs.
olive oil
1.5 cups thinly sliced onions
3 Tbs.
white
wine vinegar
1
bay leaf
1 tsp. fines
herbs
3/4 cup half and half
1 Tbs.
Dijon mustard
few drops of
lemon juice
parsley, either fresh or from pantry, whole or chopped for color/garnish.

Preheat oven to 325 degrees. Add
salt and pepper to flour and dip chops in
flour, shaking off excess. In a heavy skillet or oven proof lidded metal
casserole melt butter and add oil - you may not need all of this - use a
minimum and add if needed. When foam subsides,
brown the chops on each side -
about three minutes or until they have a
rich golden color. As they brown set
aside, either to
casserole or to a plate.
After
browning chops, pour off excess fat and add onions, cooking over
moderate heat until
soft and lightly brown. Stir frequently. Remove onions,
add
vinegar and stir to scrape up all the browned bits. Cook until the
vinegar has almost boiled away.
Combine chops, onion, vinegar residue, fines herbs and bay leaf in casserole,
bring to sizzle on top of stove, cover tightly and then put in oven.
Cook for twenty minutes and turn over. Add liquid if necessary, but that is
unlikely.
Check for doneness after twenty more minutes - they will be done and remove
chops and onions to ovenproof serving dish. Turn
off oven and place chops
back in oven to stay warm.
Skim off excess fat. Put casserole over high heat
and add half and half and mustard. Bring liquid to a fast
boil, stirring
constantly. When
sauce has thickened enough to coat the back of a spoon,
remove from heat and add
lemon juice. Pour over chops and onions, add parsley
and serve.

Gene Moser



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