Pork Chops Braised in Milk
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 pork chops, thick-cut (2 pork steaks also work, but tend to be fattier)
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon garlic and herb seasoning (or create your own mix)
- 1⁄2 teaspoon dried oregano
- fresh rosemary, 2 short sprigs (1 tsp dried is okay)
- 2 tablespoons garlic, minced (I use pre-minced refrigerated product)
- 8 large button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil (I use roasted garlic olive oil)
- 2 cups milk, divided (2% or whole)
- chopped parsley (to garnish) (optional)
- chopped scallion (to garnish) (optional)
directions
- Combine flour, salt, pepper, granulated onion and garlic, and herb seasoning in a zip-lock bag, add chops, and shake to coat. Remove chops to a plate and transfer remaining flour mixture to a small bowl and stir well into that 1/2 C of the milk.
- In a skillet large enough to hold the chops without crowding, heat the oil and butter over medium-high heat and brown the chops about 3 minutes on each side. After the first side is browned, turn the chops, add the minced garlic and sliced mushrooms and continue browning for the 3 minutes.
- Add the oregano and rosemary and the flour-milk mixture and stir well. Cover and simmer over low heat for 30 minutes, stirring occassionally.
- Add the remaining milk, stir and cover again. Cook for another 30 minutes, stirring occassionally.
- Remove chops to platter and stir the remaining sauce well (it has a slightly curdled appearance which is lessened by further stirring). Continue cooking until the sauce reduces to the desired consistency. 5 minutes of cooking will yield about 1/2 C of thick gravy.
- Pour gravy over chops, or serve on the side for rice or potatoes. Sprinkle gravy with parsley or scallions, if desired.
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