Casserole-sautéed pork chops (Côtes de porc poêlés) from Mastering the Art of French Cooking, Volume One (page 386) by Julia Child and Louisette Bertholle and Simone Beck

  • pork chops
  • dry white wine
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute lard or cooking oil for pork fat; and dry white vermouth, brown stock, or beef bouillon.

Where’s the full recipe - why can I only see the ingredients?

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 lard or cooking oil for pork fat; and dry white vermouth, brown stock, or beef bouillon.

  • Rubyclaire29 on January 20, 2026

    So delicious! Classic! Added lemon zest and a dash of Worcestershire - it stands up to your curious test of time!!!

  • JulieCruz on December 29, 2022

    Excellent with the tomato mustard cream sauce.

  • ashallen on February 28, 2021

    Very nice way to cook pork chops. Making a half-recipe worked fine.

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