This recipe was created by Julia Reed, and you can find it here: The New York Times
This dish features a classic French sauce that is delicious. I didn’t have wine, so used more homemade chicken bone broth. I made mashed cauliflower for all that lovely sauce.
The pork chops come from Hemlock Hill Farm and are pasture raised. They were huge chops and leftovers were perfect for salad.
But that sauce…on Sunday, I bought a baguette from Kaiser Maison and indulged, dipping the hot bread in the sauce. It was worth every carb…