I’m still slowly working my way through that huge stack of pork chops and one of the reasons I really wanted to buy them was to try this recipe. So simple yet so good.
I served this with a side of Mashed Cauliflower but I can also see using quinoa or even Quinoa Cauliflower Mash with this. This was a hearty Sunday dinner.
Milk Braised Pork Chops
makes 4 servings
1 teaspoon olive oil
1 teaspoon butter
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon garlic, minced
salt and pepper
4 boneless pork chops
2 cups whole milk
2 teaspoons cornstarch
1 tablespoon water
1/2 teaspoon Dijon mustard
Season each chop on one side with salt, pepper, garlic and thyme.
Melt the butter and oil in a large skillet over medium high heat then place the chop seasoned side down and brown on both sides, about 3 minutes per side. Drain excess fat.
Add the milk to the skillet and bring to a boil, then reduce heat to low and cover, braising the pork for about 25 minutes, turn them over about halfway through.
In a small bowl, mix together the water, cornstarch and mustard.
Remove the chops from the pan – and yes, the milk will look curdled. Bring the milk mixture back up to a boil and stir in the cornstarch mixture, whisking constantly for 1 minute.
Using an immersion blender, blend the gravy until smooth. If you don’t have an immersion blender then carefully pour the mixture into a blender or food processor and pulse until smooth.
Pour the sauce over the pork and serve warm.