Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325 degrees. | 2. Dry the pork chops on paper towels. | 3. Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish. | 4. Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated. | 5. Pour the fat out of the casserole and add the butter and garlic if using. | 6. Return the chops to the casserole, overlapping slightly, and baste them with the butter. | 7. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes. | 8. Turn and baste the chops once or twice. | 9. Remove chops to serving platter. | 10. Remove all but 2 Tb. of fat from the casserole and add in the white wine. | 11. Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	6		cut	4926.019	997.1787	160.844	32.1144
pork cooking oil	3 -4	tablespoons	rendered	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	2	halved		-	-	-	-
white wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.