Pork Braised in Milk v.2

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I previously posted Pork Braised in Milk , which was an Argentine dish of Italian origins.  I recently made a simpler version of this idea from www.mountainviewtoday.ca, an Alberta newspaper.  I thought the idea was very good, but needed more cooking time than in the original recipe, which was 80 minutes at 325 degrees.  I would do this for at least 2 hours.  I note that the Argentine version, which is a single larger piece of meat cooks for 3 hours at 350 degrees.

This makes 2 large servings, depending on the size of the pork chops (which will also affect the cooking time).

2 large, 1-inch thick bone in pork chops

2 Tbs. flour

Salt and black pepper

2 tsp. olive oil

2 tsp. butter

1-1/4 cups whole milk

1 large garlic clove, halved and thinly sliced

¼ tsp. dried sage leaves

¼ tsp. dried thyme leaves

Preheat the oven to 325 degrees.  Choose an ovenproof baking dish barely larger than the pork chops

Dry the pork chops with a paper towel.  Sprinkle the flour on both sides and season with salt and pepper.  Put slits in the edges of the pork chops to help stop them from curling.

In a large skillet, add the olive oil and butter and bring to medium-high heat.  Add the pork chops and brown each side for about 3 minutes.  Put the browned chops in a single layer the baking dish.

In a small bowl, mix together the milk, garlic, sage and thyme.  Pour the milk mixture over the pork and cover the pan tightly in aluminum foil.  Bake until the pork is very tender, somewhere in the 1-1/3-3 hour range depending on the size of the pork chops.

When done, put the pork chops on a plate and pour the liquid in the pan into a tall narrow container.  (It will have separated into curds and whey plus meat juices.)  Use an immersion blender to turn it into a smooth sauce.  Put the blended sauce into a skillet with the pork chops and cook uncovered until the sauce reduces to be like a good gravy.  (I reduced it too far.)  Taste the sauce for seasoning.  Serve the pork and sauce with mashed potatoes.


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