E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Butterscotch Pie View recipe Campfire Corn Dogs View recipe Grilled Shrimp and Grit Cakes View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page 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. 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Butterscotch Pie View recipe Campfire Corn Dogs View recipe Grilled Shrimp and Grit Cakes View recipe
