Pork Loin Braised in Milk

Submitted by Penny R

"A creamy delicious pork platter with a creamy gravy. Dress it up with crackled red skin potatoes. Best of all I made this for under $5.00."

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 4 boneless pork chops (1.5 Lbs.)
• coarse salt
• fresh ground pepper
• 2 cups milk
• 5 sprigs thyme, plus
• 1 teaspoon fresh thyme leave
• 1 tablespoon cornstarch
• 1 tablespoon water

directions

1. Begin by heating the oil over medium heat.
2. Season the pork chops and then cook for three minutes on each side or until the meat is browned.
3. Remove from skillet and put on a baking sheet.
4. Drain fat from skillet and return to low heat.
5. Place pork back in the skillet and then add the milk and thyme sprigs.
6. Bring this to a boil over high heat, cover and reduce the heat to low.
7. Simmer for 22 minutes, then turn pork and simmer for 22 more minutes.
8. Remember the heat should be on low.
9. Remove pork to a serving platter and cover to keep warm.
10. Return skillet to medium heat and bring juices to a boil.
11. Pour whisked combination of water and cornstarch into the skillet and bring together to a boil for just 1 minute.
12. You can use a food processor to puree the gravy or if you don't mind it lumpy just serve it as is poured over the meat.

Reviews

[breezermom]

I took a picture, but with the gravy it was monochromatic, and didn't photograph well. These were really good. I made the recipe as stated, except I used Cavenders Greek Seasoning instead of just salt and pepper on the pork chops. I felt just the salt and pepper wouldn't be enough. I made the gravy as stated. But I think it would be better if you reserved a tablespoon of grease, and made the gravy with flour, adding the milk slowly. I had no lumps, but I whisked the whole time. My son thought I just used Cream of Chicken Soup, so I spent alot of time making the gravy that I really didn't need to spend. This was good, but not extraordinary.