Pork Chops Braised in Milk

READY IN: 1hr 15mins


  • 4
    pork chops, thick-cut (2 pork steaks also work, but tend to be fattier)
  • 3
    tablespoons flour
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 12
    teaspoon granulated garlic
  • 12
    teaspoon granulated onion
  • 12
    teaspoon garlic and herb seasoning (or create your own mix)
  • 12
    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)


  • 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.