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 Pork Recipes to find more recipes like this one.
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.
Thick pork chops are pounded slightly, dredged in seasoned 100% whole wheat flour, 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:
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
- Trim all fat from pork chops.
- Use meat mallet or something heavy to pound pork chops slightly until they are an even thickness and about 3/4 inch thick.
- Combine flour, salt, pepper, and pork chop seasoning in shallow bowl.
- One at a time, lightly dredge pork chops in the mixture, shaking off any extra.
- Whisk 1/2 cup milk into the flour left in the bowl.
- Heat oil or melt butter in heavy frying pan big enough to hold all the pork chops.
- Add pork and brown well, about 3 minutes per side.
- 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.
- Turn pork chops over, and add the remaining one cup milk, whisking to combine if needed.
- Cover and cook for 30 minutes more, again, stirring a few times.
- 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.)
- Serve hot, spooning the milk gravy over the pork.
Note: Penzey’s Pork Chop Seasoning 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.
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.
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.