Monday, October 15, 2012

Milk Braised Pork Chops

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.

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