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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cotelettes De Porc Napoleon Recipe

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This recipe for Cotelettes De Porc Napoleon is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 center cut loin pork chops (1 inch thick)
1 c. Flour
1 t. Salt
1 t. Paprika
1/4 stick Butter
2 T. Olive oil
1 wine glass Madeira
1 clove Garlic, chopped very fine
Bouquet garni
4 or 5 large fresh Mushrooms
12 pitted ripe Olives
1 small can whole Onions
1 can Tomatoes (16 oz)
1 can Tomato juice (4 oz)
1 Bay leaf
1 c. Chicken broth
Directions:
Directions:
Put flour, salt and paprika into a large paper bag. Shake pork in this mixture a few at a time til they are coated. In a heavy roaster, heat butter and oil and start browning chops. Add a little more oil if necessary, but this dish should not be greasy. When chops are nicely browned - not cooked - start packing the roaster. Place 6 chops on first layer, pressing them close together. Pour half the wine on chops, distribute half the garlic on each as well as a pinch of bouquet garni. Slice half the mushrooms over chops, place 2 olives on each and half the can of onions. Squeeze half the can of tomatoes over the first layer.
Repeat with remaining chops and seasonings. Pour can of tomato juice over all and place bay leaf on top. Cover roaster tightly with foil. Bake at 325º for 2 hours. When done remove chops to a serving platter and keep warm while making sauce.
With wire whip, mix 2 T. flour with cup of chicken broth. Bring juice in roaster to boil and beat in broth til it thickens. If too thick, thin with Madeira. Serve sauce separately.

 

 

 

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