E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Milk-Braised Pork Chops Lodge Cast Iron | December 1, 2021 Perfect for a chilly winter night, this satisfying recipe results in super-tender meat steeped in an incredibly rich and flavorful gravy. The secret is braising: a moist-heat technique that involves cooking meat in some type of liquid in an enclosed pot on low heat. Pair the pork chops with crispy-on-the-outside, creamy-on-the-inside Hasselback potatoes or mushroom risotto. Level Intermediate Prep Time 10 minutes Cook Time 1 hour and 10 minutes Serves 4 Cook it With Our Blacklock Brasier Ingredients 2 tablespoons olive oil 4 bone-in pork chops, Frenched-boned* 1 teaspoon salt 1 teaspoon pepper 1 ½ cups milk 1 cup heavy cream ¼ teaspoon baking soda Garlic, one head cut crosswise 10 sprigs thyme Directions Preheat braiser over medium-high heat for 5 minutes. Add olive oil and swirl to coat. Season pork chops on all sides with salt and pepper. Sear pork chops 3-5 minutes per side. Remove chops and cover. Lower heat to medium and add milk, heavy cream, and baking soda. Bring to a simmer. Add chops, along with garlic and thyme, and cover for 45 minutes. Remove chops to a plate and simmer sauce, uncovered, until thickened, about 10 minutes. *Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Milk-Braised Pork Chops Lodge Cast Iron | December 1, 2021 Perfect for a chilly winter night, this satisfying recipe results in super-tender meat steeped in an incredibly rich and flavorful gravy. The secret is braising: a moist-heat technique that involves cooking meat in some type of liquid in an enclosed pot on low heat. Pair the pork chops with crispy-on-the-outside, creamy-on-the-inside Hasselback potatoes or mushroom risotto. Level Intermediate Prep Time 10 minutes Cook Time 1 hour and 10 minutes Serves 4 Cook it With Our Blacklock Brasier Ingredients 2 tablespoons olive oil 4 bone-in pork chops, Frenched-boned* 1 teaspoon salt 1 teaspoon pepper 1 ½ cups milk 1 cup heavy cream ¼ teaspoon baking soda Garlic, one head cut crosswise 10 sprigs thyme Directions Preheat braiser over medium-high heat for 5 minutes. Add olive oil and swirl to coat. Season pork chops on all sides with salt and pepper. Sear pork chops 3-5 minutes per side. Remove chops and cover. Lower heat to medium and add milk, heavy cream, and baking soda. Bring to a simmer. Add chops, along with garlic and thyme, and cover for 45 minutes. Remove chops to a plate and simmer sauce, uncovered, until thickened, about 10 minutes. *Note: Frenching is a technique where a portion of the rib bone is exposed and all meat is removed from the bone. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Thick Cut Salt & Pepper Pork Chops View recipe Oscar Diaz’s Butter Beans and Field Peas with Longaniza View recipe Loaded Cornbread Donut Brunch Burgers View recipe
