Salt marinade with herbs and spices [for pork] (Marinade sèche) from Mastering the Art of French Cooking, Volume One (page 376) by Julia Child and Louisette Bertholle and Simone Beck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sage for thyme.

  • ashallen on February 28, 2021

    Very easy - just ground up the spices in a spice grinder. I used dried sage (recipe-suggested alternative to dried thyme) and enjoyed the flavor combination. Marinated for 5 hours. Recipe says to scrape marinade off pork before cooking it. I forgot to do that with my 1 inch-thick chops, but the seasoning level ended up being excellent with the extra herbs and salt. Used this for the recipe "Pork Braised with Red Cabbage" (pork chop variation) from this book - flavors were great together.

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