Cotes de Porc Sauce Nenette​

The two most exciting words to me, as a food-lover and self-proclaimed chef, are not “bacon” and “butter”. True, those might do it for others, but for me, its “Julia Child”.

Whether I’m bored, sublimely happy, feeling feisty, or stressed out, I can continually find solace in taking a day to cook another one of her masterpieces. And they never fail to amaze me. Having never, ever been the fan of the pork chop, I went out on a limb, hoping this recipe would make me love pork chops as much as others seem to. And IT WORKED!

Holy moly. This is hands down one of the top 5 dishes that has ever come out of my kitchen. And I cook A LOT, folks, so that’s really saying something. Do yourself a favor and try this one out for yourself. I guarantee you won’t be disappointed. (Unless you are a butter-hater). But let’s be honest, have you ever had a remarkable dish that DIDN’T have butter in it? The answer is NO.


Cotes de Porc Sauce Nenetter, translated, means Pork Chops with Mustard, Cream, and Tomato Sauce. And remember…

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child.

Serving: 6

Use 1”in pork chops for this recipe. 5-6 chops should be more than enough for a 6-person serving.
Marinade Simple (slightly adjusted to my cupboard)
(Lemon Juice and Herb Marinade)
-1 tsp salt
-1/8 tsp pepper
-3 Tbsp lemon juice
-3 Tbsp olive oil
-1/4 tsp rosemary
-1/4 tsp thyme
-1 bay leaf
-1 clove mashed garlic

Massage the salt in to the pork chops and place in the marinade of the remaining ingredients. Marinade the pork chops for 3-4 hours before cooking begins; occasionally basting the chops as they sit. When done marinating, dry the chops off (this helps with the browning according to Julia).

Preheat the oven to 325 F. Place 2-3 tbsp oil in a casserole dish suitable for stove top (or dutch oven is best) until oil is moderately hot. Brown the chops on the stove top for 3-4 minutes per side until browned. Once done, set aside and tent in foil until we are ready for them again.

Once chops are removed from the dish, place 1 clove mashed garlic and 2 tbsp butter in the dish as it stays on heat. Return the pork and juices to the dish and wait until you hear the meat begin to sizzle. Cover the dish and place in the bottom third of your over for 20-25 minutes; basting occasionally.

Meanwhile, it’s time to make the most delicious sauce YOU’VE EVER HAD!

You will need:
1/2 cup whipping cream
1/4 tsp salt
Dash of pepper
1 tsp dry English mustard (NOT ground mustard. There is a difference, I promise you. Coleman’s is the best brand for this.)
2 tsp tomato paste 

1 tsp chopped basil

Simmer the cream, salt and pepper in a small saucepan for 8-10 minutes or until reduced to about 1/3 cup. In a separate bowl, mix the dry mustard and tomato paste together. Add the hot cream and beat the mixture together. Add basil.

Once the pork is done in the oven, drain out all but 2 tsp fat and juices from the dish and add the cream mixture. Let simmer for 3-4 minutes and get ready to serve immediately.

I might have wept a little when I ate my first bites. C’est magnifique!

I served this dish with a side of Julia Child’s famous butter-basted Brussel sprouts but the possibilities are endless!

Try it out and let us know what you think! And make sure to get your copy of Mastering the Art of French Cooking HERE.

Cheers and Bon Appétit, Food Lovers!

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