Country French Pork Chops

Published October 1, 2005.

Why this recipe works:

For our Country French Pork Chops recipe, we used bone-in chops for the best flavor and juiciest texture. We prefer rib or center-cut pork chops, and we chose chops that were at least 1 inch thick for the best compromise between quick cooking and adequate browning. Preparing the sauce in the… read more

For our Country French Pork Chops recipe, we used bone-in chops for the best flavor and juiciest texture. We prefer rib or center-cut pork chops, and we chose chops that were at least 1 inch thick for the best compromise between quick cooking and adequate browning. Preparing the sauce in the same pan in which the pork chops are cooked gives the sauce valuable pork flavor. Briefly simmering the pork chops in the sauce allows the chops to absorb the sauce’s flavors, and enriches the sauce with the meat’s juices.

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Serves 4

This recipe pairs nicely with mashed potatoes and wilted spinach.

Ingredients

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