cotes de porc braises a la moutarde
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 with hospitality in our home, rather than in our family restaurant, inspiring 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! Thus, I have a desire to give 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 our 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 entitled Foods of the World, showcasing the cuisines of numerous countries in the mid-twentieth century. Mom subscribed to these superb sequels; my family and our guests experienced incredible pleasure as a result. Hence 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, which was gratified in my twenties and thirties, when I went 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! Enjoy…
Cotes de Porc Braisees a la Moutarde Yields: 4 servings. This recipe is adapted from The Cooking of Provincial France, M.F.K. Fisher and the Editors (New York: Time-Life Books, 1968).
4 center-cut, boneless pork loin chops, about 1 1/4″ thick
salt and fresh ground pepper, to taste (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)
flour for dusting meat
2 tbsp butter, 2 tbsp oil (Coconut or avocado oil is best, as olive oil is carcinogenic when heated to high temperatures.)
1 lg yellow onion sliced, about 2 c of 1/8″ slices
3 tbsp wine vinegar
3/4 c heavy cream
2 tsp Dijon mustard
1/4 tsp lemon juice
Serve with brown rice (My favorite is brown basmati rice; available at Trader Joe’s.)
- Heat butter and oil in a large, heavy skillet, over medium heat. Wash pork chops and lightly pat dry; 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, stirring in pan drippings 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.
- Take off heat; stir in mustard and lemon juice, mixing into the onions by moving around the chops with a spatula or spoon. Adjust seasonings.
- Serve immediately with steamed rice and be wowed!