Carbonnades de Porc à la Provençale

Pork with Onions and Tomatoes

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Method

Make like Côte de Veau à la Provençale. Buy butterfly-cut pork chops. Dip chops in melted butter and then fine, dry bread crumbs. Sauté in butter<