MILK-BRAISED PORK CHOPS
Steps:
- Gather the ingredients.
- Generously season pork chops with salt and pepper. Preheat oven to 250 F.
- Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
- Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
- Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
- Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
- Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
- Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
- Pour the puree into a skillet and bring to a simmer over medium heat.
- Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.
Nutrition Facts : Calories 367 kcal, Carbohydrate 12 g, Cholesterol 91 mg, Fiber 0 g, Protein 27 g, SaturatedFat 8 g, Sodium 421 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g
PORK LOIN BRAISED IN MILK
Steps:
- Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
- Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
- Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
- Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
- Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
- Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.
LOVELESS CAFE'S BRAISED PORK CHOPS
These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.
Provided by Mama Schmid
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet over medium high heat.
- Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
- Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter.
- Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
- Pour sauce over pork chops; garnish with parsley and serve immediately.
Nutrition Facts : Calories 396.9, Fat 20.2, SaturatedFat 5.7, Cholesterol 124.1, Sodium 113.9, Carbohydrate 5.5, Fiber 0.1, Sugar 4.8, Protein 45.4
PORK CHOPS BRAISED IN MILK
This recipe was originally a Relish recipe, but I'm posting it with my many changes because I felt the original recipe fell a little short of what I had hoped. The milk creates it's own tasty gravy, the downside is it that does not get high marks for presentation since it is monochromatic, but on the positive side it gets big points for flavor. It is comfort food! If that's what you're looking for, you may enjoy this tasty recipe. I've added more spices plus mushrooms, to the original recipe, as well as increased the flour and milk to create more gravy (since we like a little gravy for rice or mashed potatoes).
Provided by jaybee chef
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, pepper, granulated onion and garlic, and herb seasoning in a zip-lock bag, add chops, and shake to coat. Remove chops to a plate and transfer remaining flour mixture to a small bowl and stir well into that 1/2 C of the milk.
- In a skillet large enough to hold the chops without crowding, heat the oil and butter over medium-high heat and brown the chops about 3 minutes on each side. After the first side is browned, turn the chops, add the minced garlic and sliced mushrooms and continue browning for the 3 minutes.
- Add the oregano and rosemary and the flour-milk mixture and stir well. Cover and simmer over low heat for 30 minutes, stirring occassionally.
- Add the remaining milk, stir and cover again. Cook for another 30 minutes, stirring occassionally.
- Remove chops to platter and stir the remaining sauce well (it has a slightly curdled appearance which is lessened by further stirring). Continue cooking until the sauce reduces to the desired consistency. 5 minutes of cooking will yield about 1/2 C of thick gravy.
- Pour gravy over chops, or serve on the side for rice or potatoes. Sprinkle gravy with parsley or scallions, if desired.
Nutrition Facts : Calories 568, Fat 35.2, SaturatedFat 13.4, Cholesterol 169.7, Sodium 514.4, Carbohydrate 13.8, Fiber 0.9, Sugar 1, Protein 47.7
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- In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the pork chops with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden, about 7 minutes total. Transfer the chops to a plate.
- Add the onion, carrot, celery, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring, until the vegetables just start to soften, about 5 minutes. Add the stock, thyme, bay leaves and 2 cups of the milk and bring to a simmer. Return the pork chops to the casserole, cover and braise over very low heat until tender, about 2 hours.
- Meanwhile, in a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 20 minutes. Drain. Add the cream and 4 tablespoons of the butter to the saucepan and warm over low heat until the butter is melted. Pass the potatoes through a ricer into a bowl, then stir in the warm cream-butter sauce. Season the mashed potatoes with salt and pepper; keep warm.
- Transfer the pork chops to a platter and cover with foil. Spoon 4 cups of the braising liquid and vegetables into a blender, discarding the bay leaves, thyme sprigs and remaining vegetables and liquid. Puree the vegetable sauce until smooth.
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