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February 20, 2018
The French Connection
French-Style Pork Chops with Apples and Calvados French-Style Chicken and Stuffing in a Pot Perfect French Omelet
Over the years we’ve had many test cooks take on the art of French cooking, from mastering traditional pairings such as pork and apples to regional classics such as French-Style Chicken and Stuffing in a Pot to breakfast favorites including the Perfect French Omelet. We’re here to help demystify the French style of cooking and build your skills so you can cook this cuisine at home.
French-Style Pork Chops with Apples and Calvados
French-Style Pork Chops with Apples and Calvados
This recipe is an elegant take on the classic pairing of pork and apples. Thick bone-in chops allow more leeway to avoid overcooking, and salting them an hour before cooking helps keep them moist. An evenly heated pan is key to a good sear on these big chops, so we heat our skillet over medium heat for a full 5 minutes before turning up the heat. Cutting the apples into attractive rings provides a bed to raise the chops off the skillet’s bottom to allow for even cooking once transferred to the oven. For a sauce with layered apple flavor, we rely on a combination of sweet cider, cider vinegar, Calvados, and a few chopped apples, which break down and help produce the right texture.
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Shopping for Loin Pork Chops
Shopping for Loin Pork Chops
Here’s what you need to know to buy the right chop for the job. Learn More ›
Perfect French Omelets
Perfect French Omelets
Perfect French omelets boast unblemished golden-yellow eggs with an ultracreamy texture. Preheating a nonstick skillet over low heat for 10 minutes eliminates the pan’s hot spots, so the eggs won’t be splotchy. Adding cold diced butter to the beaten eggs gives the omelet a creamy texture. We turn off the heat when the eggs are still runny and then smooth the top with a spatula and cover the pan, letting residual heat do the rest of the cooking without toughening the eggs.
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Does Butter Make It Better?
Does Butter Make It Better?
Most omelets are slightly rubbery. Could we prevent the problem by adding cold butter to the eggs before cooking, as one novel recipe we found suggested? Learn more ›
French-Style Chicken and Stuffing in a Pot
French-Style Chicken and Stuffing in a Pot
We love the flavors of the French classic poule au pot, but without the time and, more important, the chickens that the French use, we had to find another way to make this simple but full-flavored dish. Instead of simmering the stuffed chicken, we use browned chicken pieces and decrease the amount of liquid to increase flavor. We roll the stuffing into cylinders and steam them along with the chicken to decrease the cooking time and produce a moist and tender chicken. A simple herb sauce adds bright flavors to this one-pot meal.
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Cuisinart 7 Qt. Round Covered Casserole
Related Equipment
Cuisinart 7 Qt. Round Covered Casserole
If you need a Dutch oven but are worried about the price, check out our pick for Best Buy.
Read our review ›
New on
Creamy French-Style Scrambled Eggs
Gougères with Aged Gouda and Smoked Paprika
Gougères with Manchego and Black Pepper
See more ›
Lighter Béchamel
Essential Tip
Lighter Béchamel
This classic French white sauce is traditionally made with whole milk. Here’s how to lighten up béchamel while still maintaining its rich flavor and consistency.
Learn more ›
Check out our sister site,
Unless your ancestors were French Canadian, this recipe may be the most delicious tradition you’ve never heard of.
Enjoy this recipe ›
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