Saturday, February 09, 2008

Recipe Favorites: Milk-Braised Pork Chops

Milk-Braised Pork chops(Updated, January 2008) I was inspired to make this recipe in late 2006 when I received a review copy of The Good Home Cookbook via Cooking with Amy. It turned out to be a good all-purpose cookbook, and this was a simple recipe with fairly ordinary ingredients that most people would have on hand, and it produced delicious pork chops with a very tasty milk gravy.

I don't cook a lot of pork because my stepmother doesn't eat pork, and when I cook meat I'm often making extra for her and my dad. But I do love the flavor of pork and when I noticed there are no pork recipes in my Recipe Favorites category, I chose this recipe which is definitely a favorite. Keep reading for step-by-step directions for how to make this, and pork chop ideas from other bloggers after the recipe.

Thick pork chops are pounded slightly, dredged in seasoned 100% whole wheat flour, and then browned well in a tiny bit of butter and oil.

A small amount of low-fat or fat-free milk is mixed with the flour, then poured over the pork chops and it simmers for 30 minutes. More milk is added and it simmers 30 minutes more.

The finished pork chops are moist and tender served with the thickened gravy. Rice would make a great side dish.


Milk-Braised Pork Chops
(Makes 4 servings, recipe slightly adapted from The Good Home Cookbook)

Ingredients:
4 boneless pork loin chops, about 1 inch thick
2 T flour or 100% whole wheat pastry flour (use whole wheat flour for South Beach)
1/2 tsp. salt (or less if using Pork Chop Seasoning)
fresh ground black pepper to taste
1/2 tsp. Penzeys Pork Chop Seasoning (optional, but recommended, see note for ingredients)
1 1/2 cups milk (I used 1% milk, but you could use skim)
2 tsp. butter
2 tsp. vegetable oil

Instructions:
Trim all fat from pork chops. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.

Combine flour, salt, pepper, and pork chop seasoning in shallow bowl. One at a time, lightly dredge pork chops in the mixture, shaking off any extra. Whisk 1/2 cup milk into the flour left in the bowl.

Heat oil and melt butter in heavy frying pan big enough to hold all the pork chops. Add pork and brown well, about 3 minutes per side. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.

Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed. Cover and cook for 30 minutes more, again, stirring a few times.

Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.) Serve hot, spooning the milk gravy over the pork.

Note: Penzey's Pork Chop Seasoning has salt, hickory smoke, garlic, onion, white pepper, and ginger. Use any of those spice you have in very small amounts.

Printer Friendly Recipe

South Beach Suggestions:
Lean pork chops are good for the South Beach Diet, but this recipe would be for phase 2 or 3 due to the flour. Be sure to use 100% whole wheat flour and low fat or skim milk if you're doing South Beach. I personally wouldn't stress about the small amount of butter in this recipe which does add a lot of flavor, but olive oil would work well and would make it even more South Beach friendly.

More Delicious Pork Chops from Kalyn's Kitchen:
Pork Chops with Balsamic Glaze
Grilled Ginger Soy Pork Chops
Grilled Pork Chops with Lemon, Garlic, and Sage

Yummy Pork Chops from Other Bloggers:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Perfection in Pan-Seared Pork Chops from Meathenge
Pork Chops with Country Gravy from Laura Rebecca's Kitchen
Pork Chops with Sweet Curried Onions from Blue Kitchen
Pork Chops with Beer and Thyme from Thyme for Cooking
Braised Pork Chops with Cabbage from French Kitchen in America
Puerto Rican Pork Chops from The Paupered Chef
Stuffed Pork Chops with Kielbasa and Sauerkraut from Simply Recipes
Pork Chops with Mushroom Sauce from A Fridge Full of Food
Curried Pork Chops from Closet Cooking
Pork Chops with Apple Cider Sauce from Tasting Spoons
counter customizable free hit

24 comments:

christine said...

This recipe looks great Kalyn.
I signed up for a copy of this book also, through Amy's blog, and am anxiously waiting for it to arrive in the mail.
I was going to be one of the home testers until I found out we were going to be in Europe for 6 weeks. Had to make a choice! :)

Nau-Dee said...

this looks amazingly delicious!!!!

Anonymous said...

I didn't see this one in the cookbook. I was one of the testers and I love my copy! I've only made a few of the recipes so far, but I've liked them all.
Thanks for drawing my attention to this one.
Thanks also for feeding my Penzey's addiction-there's yet another seasoning I have to try!
Brady

mari said...

Kalyn, I've been quite the lurker on your site and figured it was time to come out of the shadows. I went on the South Beach Diet a few years ago when after my annual physical, the doctor told me I had very high cholesterol. Heart disease runs in my family, and I was alarmed (equally uneducated) that someone at my young-ish age could have cholesterol problems. Anyway, I jumped on the SB diet and within months lowered my overall cholesterol by more than 55 points. I've strayed from the SB diet, and gone back on it but my problem was usually a lack of interesting recipes. Your site has answered that problem for me, so thank you, thank you, thank you! I'll be back here again!

Kalyn said...

Christine, you've got a great life! Six weeks in Europe sounds wonderful.

Naudee, thanks.

Brady, must have been fun testing for this book. Normally I don't use a lot of seasoning blends, because then it's not a good recipe for the blog, but the Penzey's pork chop seasoning is awesome.

Mari, thanks, and congrats on the cholesterol improvement. My own cholesterol was high for seven years when I went on South Beach and after I lost my weight I was able to go off medication and have a better cholesterol profile than I ever had with medication.

sher said...

I love pork braised in milk. I had it years ago and love to make it for guests because they can't believe that the yummy sauce they're eating is made from milk!!!!

Tanna said...

These look amazing; they must have been super tender! These seem like simple fare that is just home good. Sorry I missed the sign up. Sounds like a very good book.

Pille said...

I've read about meat braised in milk, but never actually saw a recipe before. Sounds really intriguing, I'll try to do it this weekend!

My Marrakech said...

Kalyn, you have no idea how good this recipe looks to me. But sadly, so sadly, living in Morocco, there is little access to pork. Would you recommend the general recipe for any other kind of meat?

Kalyn said...

Sher, I can imagine guests would rave about this, especially if you cooked it!

Tanna, sorry you missed it too. Amy find some food stuff.

Pille, hope you like it.

Maryam, I think beef or veal would be great cooked like this. Not sure about chicken breasts, maybe I'll have to try that one.

Mimi said...

I want those pork chops.

rand said...

Hi Sis:
We made these last night and they were really really good. We didn't even cook them as long as the recipe called for (hungry AND impatient) and they still turned out great. Definitely a keeper recipe. Thanks
Rand

emily said...

I love pork loin braised in milk - this looks like a quicker and healthier version, and I can't wait to try it!

Tiffany said...

Please try this with chicken breasts. I did tonight. It is as delightful as the original made with pork chops.

Kalyn said...

Tiffany, thanks for the feedback about trying this with chicken. I'll have to try it!

Kalyn said...

Comments before this one are from December 2006, when I first posted this recipe. As you can see, a lot of cook (including my brother Rand) have enjoyed this recipe.

Soup Down said...

Kalyn, I love the picture design at the top of your blog. Did you photoshop this yourself? I just posted a recipe for a salad which includes beans. Since I saw in one of your comments that you like these kinds of salads, I thought it would be a good idea to let you know. See the February 9, 2008 post.

Keep warm.

Rasa Malaysia said...

Kalyn - this is an interesting idea...using milk to braise pork, why not? Thanks for writing about my 10 Chinese New Year's recipes on BlogHer. I made some dumplings yesterday, or it would have made it to the top 10. ;)

Roni said...

Never thought of milk before for this type of dish! LOVE that idea!

Kevin said...

Those pork chops look so good!

Rev. Biggles said...

Hmmm. Ya know, I did a post a while back, Pork Chops simmered in milk. And within the last few days it's rendered a few comments. I wonder if yer readers are googlin'? Seems odd to be quiet for so long, then get a run of comments, is all.

xo, Biggles

Anonymous said...

OMG, Kalyn...

You made me want to give you a big hug here...

Do you know, I'm a dairy products lovers and you're mixed it with the pork chop, which it's totally a splendid recipe of all...

pikkewyntjie said...

I'm a bit late to the game, but I just had to post. I made these last night and they were wonderful. For next time, I might try adding all the milk at the start as adding it later seemed to create lumps and to cut back on the milk to have a thicker gravy. When I went to turn the pork chops, the consisency of the gravy was perfect, but adding the extra milk messed it up a bit. I'll let you know how it goes. I think I will also try this with round steaks and make a "chicken fried steak." I grew up in Texas and I miss chicken fried steak.

Kalyn said...

I think it's a fantastic idea to use this method to make "chicken-fried steak!" Let me know what you think if you experiment.

Blogging tips