Tuesday, August 4, 2009

Cotes de Porc Sauce Nenette [Pork Chops with Mustard, Cream and Tomato Sauce

Before I jump into a recipe from Julia Child's "Mastering The Art of French Cooking" let me tell you something about cooking. 

You may or you may not already know this. 

Here I go:

A recipe is a suggestion. A subtle guideline of ingredients and flavors. You should always feel free to substitute an ingredient with another if:
a. you do not have the suggested item
b. you do not like the suggested item
c. the item is not available

With that said, some ingredients cannot be substituted and the result remain the same. For instance, you cannot substitute milk for the cream in this sauce recipe. Now technique can never be substituted. Great cooks have great technique. Period. AND the best ingredients will NEVER replace great technique. 

Okay, now let me climb down from my soap box before I hurt myself and let's get to today's recipe. I made this for dinner last night and my family, because their mouth's were so full of this goodness, were speechless. 

This is one of the quickest, easiest ways to create an unbelievable rich, aromatic, flavorful sauce for pork (with ingredients you probably already have in your pantry) I highly recommend it for chicken too AND The Best Husband In The World asked for the left over sauce to be served over a little pasta tonight (as a side dish).... YUM. 

Cotes de Porc Sauce Nenette* (Pork Chops with Mustard, Cream and Tomato Sauce)
page 387, Mastering The Art of French Cooking by Julia Child. Copyright 1968

* Julia suggests you cook the pork chops according the her master recipe for chops. I happened to have a pork tenderloin, not chops (remember what I said about recipe suggestions?)

Okay: here is how I cooked the tenderloin: (this is what it looked like after searing. Before I put it into the oven, I put it back into an oven proof skillet)

Preheat Oven to 400 degrees F.

1 tablespoon panko bread crumbs
1 tablespoon dijon mustard
1 pork tenderoin (or 4 pork chops, boneless)
1 tablespoon vegetable oil

Take the tenderloin (or pork chops) out of fridge 1 hour before. Smear the pork with mustard, roll in panko. Heat the oil in an oven proof skillet or shallow roasting pan until almost smoking, add tenderloin, top side down. Sear until panko is crisp and brown. Turn over and immediately place in oven. Oven sear for 20-30 minutes until meat registers 150 degrees F. Remove from pan and tent. Pour off any grease from pan and reserve pan (do not wash it!!!)

While the pork is cooking, you will make the Sauce Nenette (Mustard, Cream and Tomato Sauce)

1 1/2 cups heavy cream
1/4 teaspoon salt
pinch pepper
1 tablespoon dry mustard
2 tablespoons tomato paste
2 tablespoons fresh chopped basil, chervil or parsley (I used tarragon, because I love it and have a huge amount growing in my herb garden)

Simmer the cream, salt and pepper in a small saucepan for 8 to 10  minutes, or until it has reduced to 1 cup.
Beat the mustard and tomato paste together with a whisk in a small bowl, then beat in the hot cream. Set aside.
Now get that pan you cooked the pork in. The one you did not wash. Heat the pan with the reserved brown bits (fond) from the cooked meat, add the cream and simmer for 3 or 4 minutes. correct the seasoning (taste it, add salt and pepper if needed). Stir in the herbs. Serve on the side or poured over the chops or sliced tenderloin.

*Any errors in this recipe are mine, Not Ms. Childs.

Tomorrow: Coq Au Vin!!! 


  1. Thanks for suggesting what to do in the land of pork steak. This is the go to meat here in the Midwest.....like chicken in the south and beef in Texas. Everybody here slathers it in bottled BBQ sauce........Boring!

  2. My how I have missed you. I am crazy with catch up so I do not know when I will up date my blog but wanted to pop over here and say "howdy".

    You may have just planned my dinner for me tonight, thanks. I think I will follow TBHITW advice and have some fresh pasta to accompany this. After this trip I am craving fresh veggies since I was sadly deprived of them! Somehow always being last in line to eat left me 2 green beans to eat. The man is a great chef but his planning could have used a little more quantity!

  3. This sounds divine! I fear that I lack a bit in the technique department, but I try to make up for it with good ingredients :)

  4. Kathy K - oh, this sauce will liven up the pork - you may never go back to BBQ.

    Tamis: Welcome Back! I've missed you. Stingy chef's on quantity - that's a faux paux of unforgivable magnitude...

    Kathy B: Divine is a good description. Keep practicing technique - remember to dry your meat thoroughly before coating with the dijon and panko!

    Bon Appetite everyone!!

  5. PS. The saying "Great ingredients will never take the place of great technique is true conversely, "Great technique will never take the place of great ingredients...

    Moral: Don't skimp on either!!!

  6. This looks delicious and in fact am using JC's recipe modified for the Saturday night dinner at the Auberge.

  7. Lapin, Welcome! Dinner at the Auberge? How lovely is it to be you?


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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