Recipe: Yummy Pork Chops Cooked in Milk and Herbs

Pork Chops Cooked in Milk and Herbs. Deceptively simple, this recipe for milk-braised pork chops will pleasantly surprise your family or guests with its rich, complex flavors. It is best made using a pork butt roast but, unless you want leftovers (and the leftovers are delicious), you can make this with a couple of pork loin chops. The results aren't as fall-apart tender as they are using a butt roast, but the flavor is just as.

Cooking pork chops in the oven often starts on the stovetop. Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. The milk you soak the chops in can also serve as the base of a sauce for a delectable pork chop dinner. You can have Pork Chops Cooked in Milk and Herbs using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pork Chops Cooked in Milk and Herbs

1. Prepare 4 of pork shoulder steaks or 4 pork chops.
2. You need 1/2 of of lemon juice.
3. Prepare 2 tablespoons of olive oil.
4. You need 1 cup of milk.
5. You need 6 springs of fresh Thyme.
6. You need 1 teaspoon of cornflour (cornstarch).
7. It's 1 tablespoon of water.
8. Prepare to taste of Salt.
9. Prepare to taste of Ground black pepper.

After removing the chops from the milk, pat them dry and brown them in a pan with onions, garlic and liberal amounts of butter. Add the milk marinade to the pan and turn to a low heat so that the chops simmer as the milk reduces. Cook pork chops: While the rice is cooking start with the pork chops. Take them out of the brine and dry them very well with kitchen paper.

Pork Chops Cooked in Milk and Herbs step by step

1. In a bowl season the pork with salt, pepper and lemon juice..
2. Next in a frying pan, heat the olive oil and fry the pork for 3 minutes each side or until golden brown..
3. Remove the pork from the pan and reserve on a plate. Remove and discard the fat from the pan..
4. Return the pan to a low heat and add the milk and thyme springs. (I made the mistake of not stirring it enough so mine came out slightly lumpy, so keep an eye on it and stir regularly)..
5. Add the pork along with the juice on the plate back into the pan..
6. Lower the heat and cover with lid for around 45 minutes or until the pork chops are tender..
7. Transfer the meat to a plate and cover with foil..
8. Return the pan to the heat and let the liquid boil..
9. Next mix the cornflour with a little bit of water and add to the pan. Let it boil for a minute or until the liquid has thickened. The liquid can become quite lumpy due to the cooked milk so you can put it in a food processor to make it smoother although I choose not to..
10. Serve the pork with the sauce and sprinkle with fresh thyme if you like..

Mix flour, salt, pepper, and sweet paprika powder and use the mixture to coat the meat on both sides. After pork chops are cooked, serve with the milk-mustard sauce. Garnish with extra thyme to make it pretty. (Optional) If you want to make a delicious and thicker gravy out of the sauce, then remove the pork from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in a tablespoon or two butter and flour until all flour clumps.