This is a Julia Child recipe that I first made January 16, 1989 at least in this new two volumn set of her Mastering the Art of french cooking that Diane had given me as a Christmas present in ’88. It is a tremendous recipe and since the quality of our pork seems to be getting better I think that it will appear more regularly on our table.
Basically the chops are fried over a low heat while the sauce is being put together. Mustard is combined with tomato paste and cream and chopped fresh basil. It is a simple recipe but if you like sauces with your meats this is a winner.
The mandatory salad was present at the end of the main course and we enjoyed a Parnasse Cabernet Sauvignon from the Languedoc region of southern France as our beverage.