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Kalyn's Kitchen

Milk-Braised Pork Chops

Milk-Braised Pork Chops are easy to make and delicious, and this recipe uses just the tiniest amount of whole wheat flour. Use Skillet Meals to find more recipes like this one.

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Milk-Braised Pork Chops found on KalynsKitchen.com

I was inspired to make this recipe in late 2006 when I received a review copy of The Good Home Cookbook via Cooking with Amy. It turned out to be a good all-purpose cookbook, and this was a simple recipe with fairly ordinary ingredients that most people would have on hand, and it produced delicious pork chops with a very tasty milk gravy.

I don’t cook a lot of pork because my stepmother doesn’t eat pork, and when I cook meat I’m often making extra for her and my dad. But I do love the flavor of pork and this recipe is definitely a favorite. Keep reading for step-by-step directions for how to make this, and pork chop ideas from other bloggers after the recipe.

Milk-Braised Pork Chops found on KalynsKitchen.com

Thick pork chops are pounded slightly, dredged in seasoned 100% whole wheat pastry flour (affiliate link), and then browned well in a tiny bit of butter and oil. A small amount of milk is mixed with the flour, then poured over the pork chops and it simmers for 30 minutes. More milk is added and it simmers 30 minutes more. The finished pork chops are moist and tender served with the thickened gravy. Rice or Cauliflower Mash would make a great side dish.

More Delicious Pork Chops from Kalyn’s Kitchen:

Pork Chops with Balsamic Glaze
Grilled Ginger Soy Pork Chops
Grilled Pork Chops with Lemon, Garlic, and Sage

Yummy Pork Chops from Other Bloggers:

Braised Pork Chops with Cabbage from French Kitchen in America
Puerto Rican Pork Chops from The Paupered Chef
Stuffed Pork Chops with Kielbasa and Sauerkraut from Simply Recipes
Curried Pork Chops from Closet Cooking

Milk-Braised Pork Chops

Milk-Braised Pork Chops are easy to make and delicious, and this recipe uses just the tiniest amount of whole wheat flour.


  • 4 boneless pork loin chops, about 1 inch thick
  • 2 T flour or 100% whole wheat pastry flour (use whole wheat flour for South Beach)
  • 1/2 tsp. salt (or less if using Pork Chop Seasoning)
  • fresh ground black pepper to taste
  • 1/2 tsp. Penzeys Pork Chop Seasoning (optional, but recommended, see note for ingredients)
  • 1 1/2 cups milk
  • 1 1/2 T tsp. butter or vegetable oil


  1. Trim all fat from pork chops.
  2. Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.
  3. Combine flour (affiliate link), salt, pepper, and pork chop seasoning (affiliate link) in shallow bowl.
  4. One at a time, lightly dredge pork chops in the mixture, shaking off any extra.
  5. Whisk 1/2 cup milk into the flour left in the bowl.
  6. Heat oil or melt butter in heavy frying pan big enough to hold all the pork chops.
  7. Add pork and brown well, about 3 minutes per side.
  8. Pour out most of the pan drippings, add 1/2 cup milk mixed with flour, reduce heat to low and simmer covered 30 minutes, stirring a few times.
  9. Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed.
  10. Cover and cook for 30 minutes more, again, stirring a few times.
  11. Uncover skillet and if there is a lot of liquid, cook a few minutes more until reduced to about 1/4 cup. (This will depend on how tightly your pan lid fits.)
  12. Serve hot, spooning the milk gravy over the pork.


Note: Penzey’s Pork Chop Seasoning (affiliate link) has salt, hickory smoke, garlic, onion, white pepper, and ginger. Use any of those spice you have in very small amounts.

Recipe slightly adapted from The Good Home Cookbook.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lean pork chops are good for the South Beach Diet, but this recipe would be for phase 2 or 3 due to the flour. Be sure to use 100% whole wheat flour and low fat or skim milk if you’re doing South Beach. I personally wouldn’t stress about using butter in this recipe which does add a lot of flavor, but olive oil would work well and would make it even more South Beach friendly. This recipe isn’t strictly low-carb due to the flour, but there are definitely not many carbs with the small amount of flour each person is eating.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Milk-Braised Pork Chops found on KalynsKitchen.com

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    26 Comments on “Milk-Braised Pork Chops”

  1. Gwynor, sorry this didn't work for you. The milk does kind of separate with the long cooking time; that's common for this type of dish. But it sounds like the heat was too high if the pork chops were dried out. Glad you have been enjoying the slow cooker recipes!

  2. I'm not sure what I did wrong, but my milk kind of curdled and the sauce never thickened up. My meat also came out pretty dry and tough. I don't cook pork chops very often, and I've certainly never braised them on the stove, so I'm sure it was user error.

    Everything else I've made from your site has been amazing, Kalyn! I especially love your Crockpot recipes. You really know how to use that thing to your advantage, and I benefit!

  3. I think it's a fantastic idea to use this method to make "chicken-fried steak!" Let me know what you think if you experiment.

  4. I'm a bit late to the game, but I just had to post. I made these last night and they were wonderful. For next time, I might try adding all the milk at the start as adding it later seemed to create lumps and to cut back on the milk to have a thicker gravy. When I went to turn the pork chops, the consisency of the gravy was perfect, but adding the extra milk messed it up a bit. I'll let you know how it goes. I think I will also try this with round steaks and make a "chicken fried steak." I grew up in Texas and I miss chicken fried steak.

  5. OMG, Kalyn…

    You made me want to give you a big hug here…

    Do you know, I’m a dairy products lovers and you’re mixed it with the pork chop, which it’s totally a splendid recipe of all…

  6. Hmmm. Ya know, I did a post a while back, Pork Chops simmered in milk. And within the last few days it’s rendered a few comments. I wonder if yer readers are googlin’? Seems odd to be quiet for so long, then get a run of comments, is all.

    xo, Biggles