Braised French pork chops, deconstructed!

I love French food!  The buttery croissants, the melt-in-your-mouth Brioche, Dijon tarragon chicken, and braised French pork chops. Fat, fat, and more fat, makes most French food hard to resist!

Over the years, I have played with my pork chop recipe repeatedly.  The truth is, I am still not a big fan of pork.  Usually, it takes a great sauce to make it edible!  After making multiple substitutions to enhance the flavors of this sauce, I finally found a dish I welcomed, and my son would eat without complaint!  The key is the smooth, velvety texture of the sauce!

The most significant problem with this recipe is the use of a commercial Cream of Potato soup, which is very high in fat.  Unfortunately, no reduced or no-fat version exists.  If you're feeling adventurous, make your own Cream of Potato soup, and limit or eliminate the fat.  If you're not, you can substitute a low or no-fat Cream of Mushroom soup.  Just be sure to taste and adjust the seasonings before serving.

Jane's French pork chops  (Côtelettes de porc  françaises)

4-boneless pork chops, about 3/4" thick

1 can Campbell’s Cream of Potato soup

1 can Muir Glen fire-roasted, diced tomatoes

2 c. thinly sliced carrots

1 c. sliced button mushrooms

1 c. sliced green onions or leeks

1 c. green beans, cut to 1” lengths

Large red potato, peeled and diced

1/2 c. Dijon mustard

1/3 c. Holland House Sherry Cooking Wine

2 TB. tomato paste

2 TB.  Herbs d' Provence

1 TB . dry tarragon

1 tsp. red chili pepper flakes

1 TB. Kosher salt

2 tsp. black pepper

2 TB. olive oil

2 TB. corn starch or other thickener

1 TB. milk or water

Dry or fresh parsley

Preheat the oven to 350 degrees.

To a large, round, covered casserole dish, add the Cream of Potato soup, diced tomatoes, mustard, and sherry.  Whisk together until well blended.  Mix in all the vegetables, Herbs d’ Provence, parsley, and tarragon.   Cover and place in the oven.

In a large frying pan, heat the olive oil.  In a small cup, mix together the salt and black pepper.  Pat both sides of the pork chops with a paper towel, and lightly sprinkle both sides with the salt/pepper mixture.  Sear the pork chops in the frying pan, about 3-4 minutes each side.

Remove the casserole dish from the oven, and place the pork chops on top of the braising liquid.  Spoon a small amount of the braising mixture on top of each chop, until covered.  Reduce the oven temperature to 320 degrees.  Cover the casserole dish, and bake in the oven for  two hours.

Using a large slotted spoon, remove the vegetables from the casserole dish and place on a large serving dish or tray. Place the pork chops on top.   Taste the sauce and adjust the seasonings, if desired.   If the sauce is at the desired thickness, spoon over the chops, sprinkle with parsley, and serve.  If the sauce is too thin, add corn starch slurry, bring it to a boil, and whisk until the sauce reaches the desired thickness.  Spoon over the chops, sprinkle with parsley, and serve.

Jane's braised French pork chops, deconstructed

4-boneless pork chops, about 3/4 inch thick

1 can Campbell's Cream of Potato soup

>Fat alert:  Cream of Potato soup is very high in fat.   Unfortunately, no commercial reduced or fat-free version exists.   There are several other options:  Mix 2 c. potato flakes with just enough cream or milk to mimic the thickness of the original, substitute a reduced or no fat Cream of Mushroom soup, or make your own low-fat version of Cream of Potato soup, reducing it until it is thick, and add 2 c. to this recipe.  Note:  After braising the pork chops, you can remove them from the sauce, pat them dry, and serve.  The chops will still be moist and flavorful.  Using a slotted a spoon, you can also strain the sauce from the vegetables.

>Health alert:  Cream of Potato soup is also very high in salt.  Again, only two options exist:  create your own low-sodium version, or substitute with a reduced-sodium cream of mushroom soup.

>Ingredient alert:  Using Cream of Mushroom soup as a substitute will alter the flavor.  Be sure to taste and adjust the seasonings before serving. 

>Ingredient alert:  The braising solution will thin considerably during the cooking process.  Therefore, it is important that the soup added to this recipe is very thick!

1 can Muir Glen Fire-roasted, diced tomatoes

>Health alert:  This product is high is salt and sugar.  It can be substituted with 2 c. home-roasted, diced tomatoes.  There are also other commercial low-sodium or low-sugar versions.  Check the labels carefully.

2 c. thinly sliced carrots

1 c. sliced button mushrooms

1 c. sliced green onions or leeks

1 c. green beans, cut to 1” in length

Large red potato, peeled and diced 

>Health alert:  Any of the vegetables listed above may be substituted or eliminated to address individual dietary needs.  I have substituted raw broccoli and cauliflower, as well as parsnips, peas, and asparagus.  Include the vegetables you love!

1/2 c. Dijon mustard

1/3 c. Holland House Sherry cooking wine

>Health alert:  This product may not be acceptable to those on low-sugar or low-salt diets.  Check the product label carefully.  Sherry can be substituted with 1/3 c. red wine or balsamic vinegar.

2 TB. tomato paste

>Health alert:  Some brands of tomato paste are high in sugar and/or salt.  Read the labels carefully, and select the one that best meets your dietary needs 

>Ingredient alert:  The tomato paste adds to depth of flavor.  It can be eliminated.  However, you may need to increase either the tarragon or Herb d' Provence.  Taste and adjust the seasonings accordingly. 

2 TB.  Herbs d' Provence

1 TB. dry tarragon

1 tsp. red chili pepper flakes

1 TB. Kosher salt 

>Health alert:  The salt in this recipe can be reduced, eliminated, or replaced with a salt substitute.

>Ingredient alert:  Salt brings out the flavors in the vegetables.  While it can be eliminated, it may be necessary to adjust other seasonings accordingly. 

2 tsp. black pepper

2 TB. olive oil

>Fat alert:  Olive oil is high in fat.  However, searing the "skin" of the pork chops is essential to successful braising.  It seals in the moisture.  To achieve the same effect, the pork chops may be seared in a small amount of cooking spray, or broiled in the oven.

2 TB. corn starch or other thickener

1 TB. milk or water

Dry parsley

(Follow the instructions above.)