Pork chops with mustard, cream, and tomato sauce (Côtes de porc sauce Nénette) from Mastering the Art of French Cooking, Volumes I & II 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

  • chawkins on December 07, 2024

    I only cooked two chops on the the stove top, deglazed with white wine and made the sauce with milk rather than cream. It was very good and quite easy.

  • JLDuck on April 09, 2015

    Consider adding some verjuice to pot when cooking. Tends to be a little dry otherwise. Still very delicious.

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