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. Check the nutritional information and you’ll see it’s still very low in carbs!

Click here to PIN Milk-Braised Pork Chops!

Milk-Braised Pork Chops found on KalynsKitchen.com

I was inspired to make this recipe when I received a review copy of The Good Home Cookbook (affiliate link) 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. And even though the pork chops are dredged in a small amount of flour, I was pleasantly surprised when I calculated the nutritional information that the total carbs were not that high.

I don’t cook a lot of pork but I do love the flavor of pork and this recipe is definitely a keeper. 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

How to Make Milk-Braised Pork Chops:

(Scroll down for complete recipe with nutritional information.)

  1. Thick pork chops are pounded slightly, dredged in seasoned Whole Wheat Flour (affiliate link), and then browned well in a little butter.
  2. A small amount of milk is mixed with the flour, then poured over the pork chops and simmered for 30 minutes.
  3. More milk is added and the pork chops simmer 30 minutes more.
  4. 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 Boneless Pork Chops with Lemon, Garlic, and Sage

Milk-Braised Pork Chops found on KalynsKitchen.com

Milk-Braised Pork Chops

Yield 4 servings
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 35 minutes

Milk-Braised Pork Chops are easy to make and delicious,= and with a very small amount of whole wheat flour, this is still a pretty low-carb dish..


  • 4 boneless pork loin chops, about 1 inch thick
  • 2 T whole wheat flour
  • 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 notes for ingredients)
  • 1 1/2 cups milk (see notes)
  • 1 T butter


  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 Whole Wheat Flour (affiliate link), salt, pepper, and pork chop seasoning 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. 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.


Penzey's Pork Chop Seasoning has salt, hickory smoke, garlic, onion, white pepper, and ginger. Use any of those spices you have in very small amounts. Use whole milk or reduced fat milk, whichever you prefer.

Recipe slightly adapted from The Good Home Cookbook (affiliate link).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 496mgCarbohydrates: 8gFiber: 1gSugar: 0gProtein: 26g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe does have some flour, but there are not many carbs with the small amount of flour in each serving and you might be surprised if you check the nutritional information. Lean pork chops are good for the original 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 wouldn’t stress about using butter in this recipe which does add flavor, but olive oil would make it more South Beach friendly. 

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.

Pinterest image of Milk-Braised Pork Chops

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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