Pork chops with mustard, cream, and tomato sauce (Côtes de porc sauce Nénette) from Mastering the Art of French Cooking, Volume One (page 387) by Julia Child and Louisette Bertholle and Simone Beck

  • basil
  • pork chops
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute chervil or parsley for basil, and lard or cooking oil for pork fat.

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Notes about this recipe

  • Eat Your Books

    Can substitute chervil or parsley for basil, and lard or cooking oil for pork fat.

  • korkyporky on March 13, 2025

    This sauce was so good! A nice addition to the pork chops. My chops were on the smaller side so the roasting method dried them out a bit but otherwise was a perfect recipe.

  • bernalgirl on April 05, 2023

    So easy and the sauce is wonderful. I used Kenji Lopez-Alt’s reverse seat method, removing the seared chops to a plate to rest while I deglazed the pan and completed the sauce. I added sage and a jot of chile flakes while deglazing

  • wester on November 10, 2012

    This was good and not too complicated. It does look like a lot of mustard, but it only was a subtle background kick, nothing too fiery.

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