Pork chops braised in fresh tomato sauce (Côtes de porc Robert - Côtes de porc charcutière) from Mastering the Art of French Cooking, Volume One (page 388) by Julia Child and Louisette Bertholle and Simone Beck

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 dry white vermouth for dry white wine, beef bouillon for brown stock, and thyme for sage. See recipe for variations.

  • Delys77 on October 31, 2011

    I used loin chops and theybwerevhustbflavourless despite the browning. The cooking ties Julia suggests, even for bone in meat, is way too long. The sauce also turns out under seasoned tasting pretty much only of tomato.

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