Cotes de Porc Sauce Nenette

cotes de porc sauce nenette

Here is a fantastic dish inspired by Julia Child; below you will access its easy recipe and the varying qualities of different cuts of pork.  My next entry will be braised cabbage, which Child recommends as a good accompaniment to  pork; in this second entry, I will relate my experience of inviting this greatest of American chefs Julia Child to dinner.

 

 

Mastering the Art of French Cooking

This well-known recipe is from Mastering of the Art of French Cooking (Vol. 1), which Child published in 1961 in collaboration with Louisette Bertholle and Simone Beck.  Child and Beck alone printed the second volume in 1970.

Pork, a Poorer Man’s Food in the Mid-Twentieth Century

In my 1964 edition of Joy of Cooking, Irma S. Rombauer and Marion Rombauer Becker introduce their section on pork, with the following:

“Someone has observed that a pig resembles a saint in that he is more honored after death than during his lifetime.  Speaking further of his social standing, we have noticed that when smoked, he is allowed to appear at quite fashionable functions; but that only one’s best friends will confess to anything more than a bowing acquaintance with pork and sauerkraut or pigs’ feet.”  1

Popular Loin Cuts and their Corresponding French Names

Mastering the Art of French Cooking, however, has numerous very delectable recipes for pork, one of which is my version of cotes de porc sauce nenette given here.

A list is given in this cook book, of the different popular cuts of this meat, along with their corresponding French names.  First the loin is described.  (Child’s list is for roasting and braising the whole loin, though chops are taken from these cuts.) The loin’s center cut, or milieu de filet, is lean meat and corresponds to the porterhouse or t-bone steak section of beef, with both loin and tenderloin (Trader Joe’s sells boneless, French-cut, center-cut, loin chops for $6.49/lb-expensive, but worth it!).

Other loin cuts are as follows: the rib cut-carre-is also lean meat and corresponds to the rib section of beef, with loin, but no tenderloin.  The loin end-pointe de filet-is the same as the rump of beef, a combination of fat and lean, while the shoulder or blade end-echine-is also a combination of fat and lean.  This latter is a favorite roasting cut in France; it is the shoulder-chop end of the loin.  2

Three Other Popular Pork Cuts

Mastering the Art of French Cooking lists three other cuts: the first being shoulder butt or Boston butt-palette-another combination of fat and lean Child states that in the U.S., we also have a picnic shoulder or shoulder arm, of which there is no French equivalent; this is lean meat.  Finally, there is the fresh ham-jambon frais-which is lean meat that can be bought whole, or in part, and boned, or not.  3

Various Bacons Taken from Two Primal Cuts of Pork

Canadian style bacon also comes from the loin section of the pig, for it is thinly sliced, smoked pork loin.  Regular bacon, however, comes from its flank, which is below the loin; salt pork also comes from the flank.  4

Joy of Cooking shows a total of 34 different cuts used of pork, in its chart.  Among them are these bacons, while some others include the following specific, retail cuts: loin chop, rib chop, Frenched rib chop, butterfly chop, blade loin roast, and crown roast-all of these come from the loin.  5

Primal Cuts Defined, With Their Numerous Specific Cuts

Wikipedia states that there are at least 25 Iberian pork cuts, somewhat less than those identified by Joy of Cooking.   The information online expresses that the terminology and extent of each cut-in these more than 25 cuts-varies from country to country.  It goes on to say there are between four and six primal cuts-the large parts in which the pig is first divided, which are the principal commercial cuts, of which these 25 or more specific, retail cuts are taken.  Wikipedia says these four to six primal cuts are: the shoulder (blade and picnic), the loin, the belly (spareribs and side) and the leg (also known as the ham).  6

Joy of Cooking lists twelve commercial cuts, including the above six, as well as the fat back, hock, snout, jowl, fore foot, and hind foot.  These last six commercial cuts have popular use, varying from region to region, here and throughout the world.  7

Applied Lesson

Variety is the spice of life: cultures emphasize unique qualities of the whole person, or in this case the pig, in different ways.  What is required for the kitchen in France varies-at times greatly-from that needed here in America, or elsewhere.  Thus, we must carefully cover all bases, letting nothing slip through in our communication with foreigners, concerning our instructions on nutrition.

Popular foods here (such as the picnic ham) are not known at all in some European countries.  They have no reference point for such foods.  When talking about the ailments of our own region, we must slow down and be sure all is being understood clearly.  For as the saying goes, we may be speaking “Greek” to them.

Likewise, this rule applies to our instructions outside the kitchen, given to those whose hearts are seeking.  We move meekly as we share our wisdom, which can set the captives free.  The old adage, a spoonful of sugar helps the medicine go down, must be administered mildly, quietly, in small amounts to those around us (especially those whose “dietary needs” limit what they can take in, at any given time).

In this way, we move wisely across nations and peoples, with not only our receipts, but also the heartbeat of our lives, the good news of the gospel.

Enjoy this superb dish, which is easy to make, with the recipe below.  How it wows!  (For another great pork chop receipt, see cotes de porc braisses a la moutarde, from Time-Life Foods of the World, at A 1960’s French Dinner.)

References:

  1. Irma S. Rombauer and Marion Rombauer Becker (New York: The Bobbs-Merrill Company, Inc.), p. 406.
  2. Julia Child, Louisette Bertholle, and Simone Beck, The Mastery of the Art of French Cooking, 2 volumes (New York: Alfred A. Knopf, Inc., 1961, reprinted eighteen times, twentieth printing, May 1971), Vol. 1, p. 378.
  3. Ibid., pp. 378, 379.
  4. Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (New York: Bobbs-Merrill Company, Inc., 1931, reprinted ten times, twelfth printing, 1964), pp. 396, 397.
  5. Ibid.
  6. https://en.wikipedia.org/wiki/Cut_of_pork
  7. Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (New York: Bobbs-Merrill Company, Inc., 1931, reprinted ten times, twelfth printing, 1964), p. 397.

finished product

Cotes de Porc Sauce Nenette  Yields: 2 servings.  Active prep time: 1 hr/  inactive marinating time: 3-12 hr.  Note: the following is inspired by Julia Child’s recipe in The Mastery of the Art of French Cooking, pp. 376, 386, 387; it includes Child’s marinade seche, which greatly enhances the recipe.

 

 

 

Needed: a covered pan suitable for both stove top and oven; for a single recipe, a 3-quart, fireproof casserole works well (if making multiple recipes, use a 10”-12” Dutch oven).

Marinade Seche  (This is enough for up to 2 lbs of meat; if you are making more than 2 lbs, increase the recipe accordingly.)

2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1/4 tsp freshly ground pepper

1/2 tsp ground sage or thyme

1/4 tsp ground bay leaf

Two pinches allspice

Optional: 1 clove mashed garlic

Chops

1-1 1/3 lb boneless, pork loin chops, or 2 chops, 1 1/4” thick (Note: boneless, French-cut, center-cut, pork loin chops are available at Trader Joe’s, which are rather expensive-$6.49/lb, but worth it!)

1 tbsp oil  (Avocado or coconut oil is important for health, as olive oil is carcinogenic, when heated to high temperatures.)

1 tbsp butter

Optional: 1 clove garlic, halved

Sauce Nenette

1 c heavy whipping cream  (Note: increase the sauce recipe by one and a half for four chops; for six chops, double the sauce recipe.)

1/8 tsp salt

Pinch of pepper

2 tsp dry mustard  (Available in bulk at most grocery stores.)

4 tsp tomato paste

4 tsp chopped fresh basil  (If you have fresh basil that you are not able to use right away, you may freeze the whole leaves in water, in a small container; be sure to thaw the night before cooking.  Large, fresh, basil plants are often available at Trader’s for $3.99; see photo below.)

  1. basil plant from Trader’s

    If using frozen basil, thaw a day ahead, in the refrigerator.

  2. In a small bowl, mix the first six ingredients; rub pork loins with this marinade seche. Place loins in a glass, or stainless steel, dish.  Cover and marinate for at least 3 hours-better overnight-turning at least 2-3 times during marinating period.  This brings out flavor and tenderizes the meat.  May not need to use all the marinade.  See photo below.
  3. marinade seche, for rubbing on chops

    Preheat oven to 325 degrees.

  4. Before cooking the chops, scrape off the salt and herbs; then, dry the meat thoroughly with paper towels (drying aids in the browning process); see photo below.
  5. scraping salt marinade off chops

    Heat pan over med-med/high heat; add 1 tbsp oil for 2 chops; place pork chops in hot oil (if doubling the recipe, be sure not to crowd chops, but cook two or three at a time, or they will steam rather than brown).

  6. Cook 3-4 minutes per side, or until nicely browned (see photo below).
  7. Prepare basil by chopping.  If using frozen basil, drain it well, chop small, and measure 2 tsp of the wet leaves, as opposed to 4 tsp of chopped, fresh leaves, for a single recipe.
  8. browned loin chops

    Remove chops to a plate, pour out fat in pan; then, add butter and optional garlic-listed above under Chops. Return the meat and all its juices to hot pan; let cook until you hear the loin chops sizzle.

  9. Cover the pan and place in the bottom third of oven, for 25-30 minutes, or until there is no color in chops, when center is cut with a knife.  Be sure to turn and baste the chops occasionally.
  10. Meanwhile in a small saucepan, bring cream, salt, and pepper, listed above under Sauce Nenette, to a simmer over med/low heat; then, cook for 8-10 minutes, or until it is reduced by a third, or a total of 2/3 cups. Do not cover pan.
  11. Blend the mustard and tomato paste together in a small bowl; beat hot cream into this mixture with a wire whisk; set aside.
  12. When chops are done, remove to a plate, and degrease the meat juices, by using a long-handled spoon (draw spoon over the surface, to dip up a thin layer of fat; it helps to tip pan, to more easily reach fat.)
  13. Pour cream mixture over juices in pan and simmer for 3-4 minutes, uncovered, on top of stove. Adjust seasoning (know meat will be salty from marinade), stir in chopped basil, return chops, basting them with sauce.  See photo at top of recipe.
  14. For low-carb, gluten-free needs, I like to serve this with quinoa (see recipe at Quinoa Dishes). Childs suggests braised cabbage for a vegetable; my version of this will be my next entry, or see my 1880’s Minced Cabbage, for another ideal accompaniment to this dish.

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