Milk-Braised Pork Chops
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
IntermediatePrep Time
10 minutesCook Time
1 hour and 10 minutesServes
4Cook it With Our
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.
