Happy Birthday Julia Child!
When I read on another blog that Julia Child's birthday was the 15th, I knew I had to do something special. She's one of my cooking heroes and I truly feel the cooking industry would not be the same without her. She revolutionized cooking with her concept of cooking on television, and even now I find her shows from long ago very helpful and of course entertaining. I'm really looking forward to seeing the Julie & Julia movie, also. I read the book a couple of summers ago and really loved it, so I hope the movie stays true to the book.
To commemorate her, I chose a recipe that I found on recipezaar.com that was featured in Julia's The Way to Cook. As I try to make healthy recipes, this one appealed to me because it's one that actually doesn't have butter in it! This marinade instead uses olive oil. Julia seemed to use more olive oil in the later part of her career, and I think olive oil is one of the best fats to cook with if you want to keep things healthy. As for the rest of the marinade, it consists of mustard, herbs, soy sauce, lemon, and garlic. According to the title, this is best for lamb and pork, so I chose to use lean pork loin chops. After using the marinade, however, I feel it would be great with all sorts of meats, including turkey, chicken, and sturdier fish.
For the final product, the pork was nice and juicy. The marinade didn't overwhelm the meat, despite all the herbs and garlic. This may become my staple marinade.
In the words of Julia, "bon appetit!"
Julia Child's Mustard Marinade with Pork Loin Chops
2 cloves garlic, minced or grated
1/2 tsp kosher salt
2 tbsp Dijon mustard
1 tbsp soy sauce
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tbsp lemon juice
1/4 cup extra virgin olive oil
20 oz thin cut pork loin chops or lean thin cut boneless pork chops (about 10 pork chops total)
non-stick cooking spray
1. In a small bowl, combine all the ingredients through the lemon juice. Then whisking, slowly pour in the oil to emulsify the marinade.
2. Brush each pork chop on all sides with the marinade. Set them on a plate and place in the refrigerator to marinate for at least 1 hour.
4. Heat and non-stick grill pan or a large non-stick skillet (or use the outdoor grill) over high heat. Spray with non-stick cooking spray and add the pork chops. Sear them until they are deeply caramelized on the first side before flipping them to caramelize on the second sides.
Per pork chop:
Fat: 13.4 g
Saturated fat: 3.7 g
Cholesterol: 45 mg
Sodium: 273 mg
Carbohydrates: 0.9 g
Protein: 15.8 g
Labels: low-carb, main course, pork