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Milk-Braised Pork Chops

Lodge Cast Iron | December 1, 2021

Perfect for a chilly winter night, this satisfying recipe results in super-tender meat steeped in an incredibly rich and flavorful gravy. The secret is braising: a moist-heat technique that involves cooking meat in some type of liquid in an enclosed pot on low heat. Pair the pork chops with crispy-on-the-outside, creamy-on-the-inside Hasselback potatoes or mushroom risotto.

Prep Time
10 minutes
Cook Time
1 hour and 10 minutes
Cook it With Our
Milk Braised Pork Chops


  • 2 tablespoons olive oil
  • 4 bone-in pork chops, Frenched-boned*
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ½ cups milk
  • 1 cup heavy cream
  • ¼ teaspoon baking soda
  • Garlic, one head cut crosswise
  • 10 sprigs thyme


  1. Preheat braiser over medium-high heat for 5 minutes. Add olive oil and swirl to coat.
  2. Season pork chops on all sides with salt and pepper. Sear pork chops 3-5 minutes per side. Remove chops and cover.
  3. Lower heat to medium and add milk, heavy cream, and baking soda. Bring to a simmer.
  4. Add chops, along with garlic and thyme, and cover for 45 minutes. 
  5. Remove chops to a plate and simmer sauce, uncovered, until thickened, about 10 minutes. 

*Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone.

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Contributed By: Lodge Cast Iron

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