Les côtes de porc mijotés

Braised pork chops

Preparation info
  • Serves


    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

While pork chops from the loin are universally popular, we find them dry and less tender than if cut from the shoulder (échine). Slowly braised, they retain all their flavour and juiciness.


  • 4 pork chops from the shoulder (échine)
  • 1 onion, sliced into rings
  • 1 carrot


Lay the chops in a sauteuse (sauté pan) with a tight-fitting lid. Spread the vegetables around, add the wine and stock. Season.

Bring to simmering point and allow to cook slowly for 40 minutes, turning the chops over halfway through the cooking.

Remove the chops and keep warm, then reduce the cooking juices until they form a slightly thickened sauce. Pour over the chops a