1960’s French Dinner
I have a repertoire of what I call my childhood recipes, of which the following is one of my favorites. It stretches my imagination every time I eat it: I can hardly believe that food tastes this good!
My mother taught me so much about cooking. She was excellent at this endeavor in her day. My “mentor” exercised her expertise in hospitality in our home, not in the restaurant. She inspired me to follow in her footsteps with her extensive gourmet preparations.
The passing on of tradition from generation to generation is so important. I’ve never married (Jesus is my husband,) but I have a vast quiver full of spiritual children-more than I can count! My desire is to give to them what was so freely given to me: wisdom.
I gaze at this precise diamond through the perspective of food, with all its joys and health-providing benefits. I am so grateful to God, my parents, and my entire family for this knowledge that was birthed in me.
We all identify with “comfort foods”, especially those from our youth. I will offer numerous ones with which my mother nurtured my family’s souls. “Cotes de porc braises a la moutarde” is my first choice in this marvelous journey into the past.
Time-Life Books put out a series of cook books showcasing the cuisines of numerous countries in the 1960s. Mom subscribed to these sequels of superb work. My family and our guests experienced incredible pleasure as a result. I grew to appreciate the world through its food, in the confines of my home, at a very young age. This instilled an appetite in me, in my twenties and thirties, to go to the nations to study their eating habits.
I have greatly simplified this recipe for pork loin chops from its original complex detail. My version is uncomplicated and literally explodes with unforgettable flavor!
Cotes de Porc Braisees a la Moutarde This recipe is adapted from The Cooking of Provincial France, M.F.K. Fisher and the Editors of Time-Life Books, 1968, Time-Life Books, New York.
It is delicious and extremely easy to make. (Yields: 4 servings.)
4 center cut, boneless pork loin chops (about 1 ¼ inches thick)
salt (Real Salt is best) and fresh ground pepper
flour for dusting meat
2 tbsp butter, 2 tbsp oil (coconut or avocado oil is best)
1 large yellow onion, halved and thinly sliced (about 2 cups sliced)
3 tbsp wine vinegar
¾ cup heavy cream
2 tsp Dijon mustard
¼ tsp lemon juice
Serve with brown rice (my favorite is brown basmati rice).
- Heat butter and oil in a large, heavy skillet, over medium heat. Wash and lightly pat dry pork chops. Salt and pepper generously. Dredge in flour, shaking off all excess. Sautee in hot oil for 2 minutes on each side. Do not overcook. Remove from pan. Set aside.
- Add onions to pan. Stir well. Sweat onions (cook until translucent.) Add vinegar, scraping the bottom of the pan. Cook until most of moisture is gone.
- Add cream. Stir well and bring to a boil over medium heat. Place pork chops in onion mixture, coating well with onions/sauce. Cook until pork chops are hot. Do not overcook. Adjust seasonings while pork is heating.
- Take off heat. Stir in mustard and lemon juice, mixing into the onions by moving around the chops with a spatula or spoon.
- Serve immediately with steamed rice.