Behind the Dish: Côtes de Porc Robert with Sautéed Potatoes

The Tenant here again, with the word on today’s Julia dish: Côtes de Porc Robert with Sautéed Potatoes. Sautéed Potatoes sounds pretty straightforward, but what’s Côtes de Porc Robert? Another classic from Mastering the Art of French Cooking Volume 1: pork chops braised in a fresh tomato sauce. Seems like a good choice for all those rooftop tomatoes the Bistro has around!

Chef Todd tells me the pork chops are first marinated, then braised in a sauce that includes yellow onions, flour, tomatoes, garlic, salt, pepper, sage, thyme and dry vermouth. In short, it’s a tomato-onion sauce garnished with basil and parsley. The Bistro will serve the pork chops with sliced red potatoes sautéed in butter with parsley and maybe a little more garlic and basil.

I hope you’ll come down tonight to enjoy this dish — I will! Or, if you missed last night’s scallops, you’ll have a second chance for them tonight: they’re the reprise dish of the evening.

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