Milk-Braised Pork Chops

Name: Milk-Braised Pork Chops | Lodge Cast Iron
Prep time: 10 min
Yield: 4
Ingredients: 2 tablespoons of olive oil; 4 of bone-in pork chops, Frenched-boned*; 1 teaspoon of salt; 1 teaspoon of pepper; 1 ½ cups of milk; 1 cup of heavy cream; ¼ teaspoon of baking soda; of Garlic, one head cut crosswise; 10 of sprigs thyme

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.

Level

Intermediate

Prep Time

10 minutes

Cook Time

1 hour and 10 minutes

Serves

4

Cook it With Our

Blacklock Brasier

Ingredients

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

Directions

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.

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

Contributed By: Lodge Cast Iron

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