MILK BRAISED PORK LOIN
So simple but amazingly good. The pork comes out very tender and juicy while the milk reduces down to create a savory brown sauce. All this in 1 pot.
Provided by Ken from CA
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
- If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 4.4 g, Cholesterol 84.1 mg, Fat 20.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 8.4 g, Sodium 388.4 mg, Sugar 4.1 g
ITALIAN PORK LOIN BRAISED IN MILK
Provided by Roz
Number Of Ingredients 14
Steps:
- In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn).
- Add the garlic,onion, and pancetta and saute' for a minute or two (still on a low temperature setting).
- Do not trim the fat off of the pork loin.
- Generously (very generously) sprinkle sea salt all over the pork loin.
- Sprinkle black pepper all over the pork loin.
- Place the pork loin in the pan, fat side down and brown it thoroughly on all four sides on a low-temperature setting.
- Do not burn the olive oil and garlic!
- When browned nicely, add the hot milk, hot cream, capers, sage and lemon zest.
- Taste the sauce . . . add more salt to taste preferences.
- Partially cover the pan.
- Simmer on the a low-medium setting on the stove for 1-1/2 to 2 hours, turning the pork loin over occasionally.
- The milk sauce will bubble up, so stir it occasionally.
- Continually pour some of the sauce (baste) over the pork as it simmers.
- The color of the sauce should turn to a golden brown color; if not turn up the heat a little for a few minutes at the end.
- Taste the sauce and add more salt if necessary.
- After cooking time is finished, remove the pork.
- Thickly slice the pork and place it on individual plates.
- Pour the creamy, curdled sauce over the pork.
- Serve immediately and enjoy!
MILK-BRAISED PORK LOIN
When a pork loin is braised in milk Bolognese-style, the meat becomes tender and very finely textured. The milk (here, aided by cream) morphs into a luxurious sauce.
Provided by Martha Stewart
Time 1h30m
Number Of Ingredients 11
Steps:
- Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
- Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
- Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.
PORK ROAST BRAISED WITH MILK AND FRESH HERBS (MAIALE AL LATTE )
Provided by Ursula Ferrigno
Categories Milk/Cream Pork Braise Dinner Spring Family Reunion Potluck Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle.
- Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
- Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
- Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
PORK BRAISED IN MILK
Steps:
- Rub the pork shoulder with salt and pepper.
- In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
- Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
- Remove garlic, rosemary, and sage from the milk in the Dutch oven the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
- Cut pork into slices and arrange over Roasted Carrots, Apples and Chestnuts (see recipe.) Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.
- Buon appetito!
PORK LOIN BRAISED IN MILK AND CREAM
This slowly-cooked pork infused with the aromas of lemon and sage is a wonderful weekend meal. Don't worry when the braising liquid starts to look curdled toward the end of the cooking process; this is normal! The richly-flavored sauce can either be served as-is, or blended for a silkier texture.Recipe adapted, mostly in notes, from Saveur (January, 2009)
Provided by Amanda Biddle
Categories Main Course
Time 4h
Number Of Ingredients 8
Steps:
- Separate the ribs from the loin meat (most butcher counters will do this for you upon request). Set ribs aside. Tie the roast section with twine and season both sides of the roast and ribs with salt and pepper.
- Melt olive oil and 1 tablespoon butter in a large dutch oven until foaming subsides. Sear pork roast and ribs, until all surfaces are well-browned, about 3 minutes per side. Transfer roast and ribs to a plate.
- Pour most of the fat out of the dutch oven and add remaining 2 tablespoons butter. Add half of the sage leaves and sauté for 10 - 20 seconds. Slowly add the milk and cream. Add lemon zest and a few pinches of salt, to taste.*
- Bring to a simmer, stirring to loosen any pork drippings from the bottom of the pan, and nestle roast and ribs into the braising liquid. Cover, leaving the lid slightly vented. Gently simmer (regulating burner heat as needed) for 1 hour, turning roast and ribs every 30 minutes.
- Coarsely chop or tear the remaining sage leaves and stir into the braising liquid. Gently simmer for another hour with the lid partially vented, turning the meat every 30 minutes.
- Uncover the dutch oven and continue simmering the pork for an additional 1 to 1-1/2 hours, turning every 30 minutes.** The pork is finished when it is tender (a fork will slide in easily) and the braising liquid has reduced to a thick, golden-brown gravy.
- Remove the roast and ribs from the dutch oven. Discard the ribs and allow the roast to rest, loosely tented, on a cutting board for 10 minutes. Skim the braising liquid of any large pools of fat. (If desired, transfer gravy to a blender and puree until smooth, or use an immersion blender.) Season to taste with salt and pepper.
- Remove twine from pork roast and carve into thin slices. Serve, drizzled with gravy and fresh lemon zest, passing additional gravy at the table.***
Nutrition Facts : Calories 1142 kcal, Carbohydrate 6 g, Protein 78 g, Fat 87 g, SaturatedFat 40 g, Cholesterol 370 mg, Sodium 254 mg, Sugar 4 g, ServingSize 1 serving
PORK LOIN BRAISED IN MILK
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
- Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.
- Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately.
PORK BRAISED IN MILK AND CREAM
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
- In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
- When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
- Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
- To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 104 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 55 grams, Sodium 1564 milligrams, Sugar 16 grams, TransFat 0 grams
PORK LOIN BRAISED IN MILK
This recipe will serve 3-4. For a larger pork loin (to feed more), simply scale up the amount of milk/cream/sage etc. You'll also need to extend the cooking time for a larger pork loin. Cook pork to an internal temperature of between 145-150° F.
Provided by Jennifer
Categories Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oil and 1 tbsp. of the butter in a medium heavy-bottomed Dutch oven over medium-high heat until butter melts. Add pork, fat side down, and cook until browned on all sides, 2-3 minutes per side.
- Pour off fat from casserole, reduce heat to medium, and add the remaining 2 tbsp. of the butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream (**Hands well back, as it will spatter and steam!) Add lemon zest, season with a bit of salt and pepper, and bring to a simmer. Reduce heat to medium-low to low, partially cover pot with lid, and gently simmer for about 45 minutes to 1 hour, turning pork after 30 minutes. If liquid in pot gets too low, add a splash of warm water. Check meat for doneness starting at about 45-50 minutes of cooking time, with a meat thermometer. It is done when it reaches 145-150° F. Remove meat to a cutting board and tent with foil. Let rest.
- Meanwhile, add the remaining sage leaves to the pot and using a wooden spoon, stir and scrape the bottom of the pan to loosen all the browned goodness at the bottom. As you do, the gravy will gradually become darker and thicker. If it gets too thick, add a bit more milk to thin. Taste and add salt and pepper, to taste.
- After meat has rested 10 minutes or so, thinly slice and place on a serving patter. Spoon warm sauce over meat.
Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Protein 27 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 145 mg, Sodium 140 mg, Sugar 2 g, ServingSize 1 serving
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
ITALIAN PORK ROAST WITH MILK AND FRESH HERBS AND LEMONY POLENTA
Pork roast is slowly braised in milk with fresh rosemary, sage and porcini mushrooms. The meat becomes tender and succulent while the milk turns into a delicious sauce that has a nutty like flavor.
Provided by Marisa Franca @ All Our Way
Categories holiday main dish Main Course
Time 2h15m
Number Of Ingredients 20
Steps:
- Heat butter and oil in a large skillet over medium-high heat until butter melts. Add pork, fat side down, and sear until brown, 3-4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-qt. slow cooker. Add garlic to skillet; cook 30 seconds.
- Deglaze skillet with wine, scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, and zest; simmer 3 minutes. Pour milk mixture around pork in slow cooker; submerge rosemary and sage. Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part register 145 degrees F on low setting, 2 hours. Transfer pork to a platter and tent with foil to keep warm. Discard rosemary and sage.
- Purée sauce in the slow cooker with a handheld blender until smooth; season with salt and black pepper.
- Slice pork and serve with sauce and Lemony Polenta.
Nutrition Facts : ServingSize 8 g, Calories 655 kcal, Carbohydrate 25 g, Protein 69 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 218 mg, Sodium 545 mg, Fiber 2 g, Sugar 5 g
BRAISED PORK CHOPS WITH CREAM GRAVY
Browned pork chops simmer in stock flavored with parsley, onion powder, thyme and Worcestershire sauce. After braising the pork chops, a cream sauce is made using the leftover braising liquid plus milk and flour. Braising the pork chops keeps them tender and moist while cooking.
Provided by [email protected]
Categories Entree
Time 55m
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, brown pork chops on both sides. Add water, parsley flakes, salt, onion powder, thyme and Worcestershire sauce. Cover; simmer 20 to 30 minutes or until pork chops are tender.
- Remove pork chops from skillet; keep warm. In small bowl, combine milk and flour; blend until smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and thickens, stirring constantly. Serve gravy with pork chops.
BRAISED PORK CHOPS IN SOUR CREAM SAUCE
Make and share this Braised Pork Chops in Sour Cream Sauce recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chops with salt and pepper.
- Spray non-stick skillet with cooking spray.
- Heat; add chops; cover and cook for 5 minutes.
- Turn chops; cover and cook for another 5 minutes.
- In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
- Cover tightly; simmer for 10 minutes.
- Remove chops; keep warm.
- In same bowl, mix remaining broth, milk, sour cream and flour.
- Beat until smooth.
- Pour into skillet, cook and stir on med heat for 2 minutes.
- Serve sauce over chops.
Nutrition Facts : Calories 270.9, Fat 13.4, SaturatedFat 6, Cholesterol 92, Sodium 291.3, Carbohydrate 8.5, Fiber 0.2, Sugar 1.7, Protein 27.4
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.
MILK-BRAISED PORK
Categories Milk/Cream Pork Braise Dinner Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
- Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.
MILK-BRAISED PORK CHOPS | LODGE CAST IRON
Perfect for a chilly winter night, this satisfying recipe results in super-tender meat steeped in an incredibly rich and flavorful gravy.
Provided by Lodge Cast Iron
Categories Entrée Recipes Meat Recipes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat braiser over medium-high heat for 5 minutes. Add olive oil and swirl to coat.
- Season pork chops on all sides with salt and pepper. Sear pork chops 3-5 minutes per side. Remove chops and cover.
- Lower heat to medium and add milk, heavy cream, and baking soda. Bring to a simmer.
- Add chops, along with garlic and thyme, and cover for 45 minutes.
- Remove chops to a plate and simmer sauce, uncovered, until thickened, about 10 minutes.
PORK LOIN BRAISED IN MILK
Provided by Metro
Time 2h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C.Cut regularly spaced slits in meat.In a bowl, mix 1 Tbsp. (15 mL) oil and the Dijon mustard; lightly baste roast and dust with flour.In a frying pan, sear meat on all sides in remaining oil. In each slit, insert a strip of pancetta folded in half.Put in a roasting pan with sage and garlic; add milk midway up the roast. Add more as needed.Cook covered about 2 hours. Uncover for the last half hour of cooking.Transfer to a hot serving dish. Cover with aluminum foil and let stand. Strain and skim cooking juices. Serve with pork loin.
MILK-BRAISED PORK LOIN
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Let pork loin come up to room temperature for about an hour. Season pork liberally on all sides with kosher salt and black pepper. Melt 1 tablespoon butter and olive oil over medium-high heat in a heavy-bottomed pot, like a cast iron Dutch or French oven, that is it just large enough to fit pork. Add pork and sear on all sides, 10-12 minutes. Remove pork from pot and set aside on plate. Place remaining 2 tablespoons butter in pot and melt over medium heat. Add shallots, cooking until just translucent. Add herbs, garlic, citrus zest and nutmeg and cook until fragrant, about 1-2 minutes. Add milk and cream, stirring to combine all ingredients. Return pork to pot, along with any accumulated juices and whole springs of thyme and sage, bring up to a slow simmer. Cover pot and place in preheated oven. Cook 2 hours, turning it half way through cooking. Uncover and cook an additional 30 minutes. Transfer pork to a carving board and let rest at least 15 minutes. With a slotted spoon, remove the larger curds if any from the sauce and discard any herb stems. Place pot back on the stove over medium heat; bring to a simmer. Cook 12 to 15 minutes until reduced by half, stirring frequently so milk doesn't scorch. Cut pork into 1/2-inch-thick slices and arrange on deep serving platter. Ladle milk gravy over pork and garnish with any remaining fresh thyme, sage and zest.
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
MILK-BRAISED PORK SHOULDER WITH FENNEL & LEEKS
Number Of Ingredients 0
Steps:
- Preheat the oven to 325F. Pat the pork shoulder dry with paper towels and set aside. In a large Dutch oven, melt the butter over medium-high heat. Add the fennel bulbs and leeks and cook, stirring every minute, until the layers of the leeks begin to fall out of their rings and the fennel pieces soften slightly, about 5 minutes. In a small bowl, mix together the salt and thyme. Rub the salt mixture all over the pork. Push the fennel and leeks to one side of the Dutch oven. Place the pork on the empty side and sear each side of the roast until deeply golden, about 4 minutes per side, stirring the side with the veggies often to keep them from burning. Add the stock to the pan and stir, scraping up any dark brown bits from the bottom of the pan with a wooden spoon. Add the milk, cream, bay leaves, thyme sprigs and fennel fronds and stir to combine. Cover the pot, leaving the lid ajar by about 1 inch. Place the pot in the oven and roast for about 2 hours, turning the pork every 30 minutes. Remove the lid and roast for an additional 30-45 minutes more or until a meat thermometer registers the meat at 145F. Remove from the oven. Gently remove the roast from the pot and set it aside on a platter. Pour contents of the pot through a mesh sieve placed over a large bowl. Press the bottom of another bowl over the solids in the sieve to help get all the juices out. Discard the solids. Pour the strained sauce back into the Dutch oven and place it on low heat. Add the wine and whisk to combine. Season with salt and pepper. Once the mixture is hot but not boiling, remove it from the heat and return the pork to the pot. Pull the roast apart into large chunks and serve with rice, bread, or polenta if desired.
PORK BRAISED IN MILK
Steps:
- Rub the pork shoulder with salt and pepper.
- In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
- Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
- Remove garlic, rosemary, and sage from the milk in the Dutch oven the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
- Cut pork into slices and arrange over Roasted Carrots, Apples and Chestnuts (see recipe.) Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.
- Buon appetito!
More about "pork braised in milk and cream food"
PORK LOIN BRAISED IN MILK RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (3)Category Meat RecipesServings 6Total Time 2 hrs 20 mins
MAIALE AL LATTE (MILK-BRAISED PORK) RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (30)Estimated Reading Time 7 minsServings 8
- Season pork generously with salt all over. Let sit at room temperature at least 1 hour, or preferably chill overnight, then let sit at room temperature 1 hour before cooking.
- Preheat oven to 300°. Heat oil in a large Dutch oven or heavy wide saucepan over medium-high. Add garlic, cut sides down, and cook until golden brown, about 1 minute. Transfer garlic to a plate. Add pork to pot and cook, undisturbed, until golden brown, 3–5 minutes. Turn and cook, reducing heat to medium if needed so it doesn't burn, until golden brown on all sides, another 3–5 minutes.
- Return pork and garlic to pot. Add milk, sage, chiles, and lemon peel. Transfer pot to oven and bake, uncovered, turning pork every 30 minutes, until meat is very tender and can easily be pierced with a paring knife and milk has reduced and formed curds, 2½–3 hours. Transfer meat to a cutting board and let rest 15 minutes.
- Using a spoon, skim off most of the fat from the braising liquid; discard sage and lemon peel. Taste sauce and season with salt, if desired.
PORK BRAISED IN MILK RECIPE - LAURA REGE | FOOD & WINE
From foodandwine.com
Servings 6Total Time 3 hrs 45 minsCategory Pork Shoulder
- Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes. Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes.
- Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper.
- Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce.
PORK BRAISED IN MILK (MAIALE AL LATTE) | FESTIVE RECIPES ...
From sbs.com.au
3.2/5 (330)Servings 6-8Cuisine ItalianCategory Dinner
RACHEL RODDY’S RECIPE FOR PORK BRAISED IN MILK | FOOD ...
From theguardian.com
Author Rachel RoddyEstimated Reading Time 4 mins
HOW TO MAKE MILK-BRAISED PORK AND OTHER MEAT - …
From chowhound.com
Author Jen WheelerEstimated Reading Time 7 mins
ITALIAN PORK BRAISED IN MILK @ NOT QUITE NIGELLA
From notquitenigella.com
PORK LOIN BRAISED IN MILK AND CREAM - SAVEUR
From saveur.com
SLOW COOKER PORK LOIN BRAISED IN MILK - MAGIC SKILLET
From magicskillet.com
Cuisine ItalianCategory PorkServings 6Total Time 4 hrs 10 mins
- Season pork loin lightly with salt and black pepper; insert meat thermometer in centre of roast so tip is in centre of meat.
- In slow cooker combine seasoned pork and remaining ingredients. Cover and cook on low-heat setting for 4 hours.
- Remove cooked meat to serving platter. Strain broth, discard milk curds and herbs. Slice and serve hot.
THE MILK-BRAISED PORK TEST - AMATEUR GOURMET
From amateurgourmet.com
Estimated Reading Time 5 mins
PORK SHOULDER BRAISED IN MILK - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
PORK LOIN BRAISED IN MILK - MON FOOD BLOG
From monfoodblog.com
Estimated Reading Time 2 mins
PORK LOIN BRAISED IN MILK AND CREAM - LONE STAR FOODIE
From lonestarfoodie.wordpress.com
Estimated Reading Time 6 mins
MILK-BRAISED PORK LOIN: THE EASY RECIPE FOR PORK LOIN ...
From cookist.com
Servings 6Total Time 3 mins
CREAM-AND-LEMON-BRAISED PORK SHOULDER - FOOD AND WINE
From foodandwine.com
Servings 8Total Time 4 hrs 30 mins
PORK BRAISED IN MILK - CIA FOODIES
From ciafoodies.com
Estimated Reading Time 4 mins
PORK BRAISED IN MILK AND CREAM - GLUTEN FREE RECIPES
From fooddiez.com
PORK BRAISED IN MILK AND CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
IKARIAN BRAISED PORK MILK STREET - ALL INFORMATION ABOUT ...
From therecipes.info
MILK.ORG | MILK-BRAISED PORK TACOS
From new.milk.org
MILK BRAISED PORK RECIPES
From tfrecipes.com
PORK BRAISED IN MILK AND CREAM RECIPES
From tfrecipes.com
MILK BRAISED PORK TENDERLOIN - ALL INFORMATION ABOUT ...
From therecipes.info
BRAISED PORK CHOPS WITH CREAMY MUSTARD SAUCE RECIPE - FOOD ...
From foodnewsnews.com
PORK BRAISED IN MILK AND CREAM | KEEPRECIPES: YOUR ...
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love