MILK-BRAISED PORK CHOPS
Steps:
- Gather the ingredients.
- Generously season pork chops with salt and pepper. Preheat oven to 250 F.
- Heat 1 tablespoon oil over medium-high heat in a nonstick skillet. Add chops and brown on both sides.
- Arrange chops in an 8 x 8-inch baking dish and add enough of the milk so it comes halfway up the sides of the meat. Add the whole garlic cloves and rubbed sage.
- Tightly cover baking dish with foil and place in the center of the oven. Cook for 45 minutes.
- Remove from the oven, turn chops over, re-cover, and return to oven for another 45 minutes.
- Meanwhile, thoroughly mix together the butter and flour in a small bowl (this is called a beurre manié ).
- Set chops on a plate and keep warm. Pour the pan juices into a blender and puree until smooth.
- Pour the puree into a skillet and bring to a simmer over medium heat.
- Add the beurre manié a bit at a time until it's all used, continuing to stir until thickened. Taste, adjust the seasonings, and serve over chops.
Nutrition Facts : Calories 367 kcal, Carbohydrate 12 g, Cholesterol 91 mg, Fiber 0 g, Protein 27 g, SaturatedFat 8 g, Sodium 421 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g
PORK LOIN BRAISED IN MILK
Steps:
- Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
- Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
- Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
- Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
- Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
- Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.
4-HOUR MILK-BRAISED PORK
Posting this recipe from Canadian Chef Ricardo's cookbook "Meals for Every Occassion" that was sent to me from my cookbook swap partner. Thankyou Katsen :) I haven't tried this recipe as yet, but thought it sounded interesting and the photo in the cookbbook looked amazing
Provided by Jubes
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°F / 180°C Place the oven rack in the middle position.
- In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.
- Add the milk and bring to the boil. Add the vegetables and nutmeg.
- Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve. (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.).
- Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.
- Remove the meat and set aside.
- Strain the braising liquid. Whisk the sauce and adjust the seasoning.
- Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.
MILK-BRAISED PORK LOIN
When a pork loin is braised in milk Bolognese-style, the meat becomes tender and very finely textured. The milk (here, aided by cream) morphs into a luxurious sauce.
Provided by Martha Stewart
Time 1h30m
Number Of Ingredients 11
Steps:
- Season pork with 1 tablespoon salt and 1/2 teaspoon pepper. Heat oil in a heavy-bottomed pot (it should be just large enough to fit pork) over medium-high heat. Add pork, fat side down, and sear, turning as it browns, until browned on all sides, 8 to 10 minutes. Transfer to a plate. Drain fat from pot and wipe out any blackened bits.
- Tie together sage, rosemary, and bay leaves into a bouquet with kitchen twine. Melt butter in pot over medium heat. Add herbs, garlic, and lemon zest and cook until fragrant, about 30 seconds. Return pork, fat side up, to pot, along with any accumulated juices. Pour milk and cream over pork, raise heat to medium-high, and bring to a simmer. Partially cover pot, reduce heat, and simmer, undisturbed, until a thermometer inserted into thickest part of pork registers 140 degrees, about 1 hour.
- Transfer pork to a carving board and let rest at least 15 minutes and up to 30 minutes. Increase heat to medium and simmer braising liquid until reduced to 1 1/2 cups, 12 to 15 minutes. Discard herbs and lemon zest. Cut pork crosswise into 1/2-inch-thick slices and serve with milk gravy.
MILK-BRAISED PORK WITH LEMON AND SAGE
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Provided by Molly Baz
Categories Pork Braise Sage Milk/Cream Chard Lemon Dinner Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
- Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.
MILK-BRAISED PORK LOIN
Make and share this Milk-Braised Pork Loin recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pat meat dry with paper towels. Sprinkle it with salt and pepper to taste.
- In a large, heavy skillet over medium-high heat, melt the butter with the oil. Brown the meat on one side. Turn it over and scatter the vegetables around the meat. Cook until the vegetables are golden.
- Transfer the meat to the slow cooker. Add the milk to the skillet with the vegetables and bring it to a simmer. Pour the contents of the skillet over the meat. Cover and cook on low for 3 to 4 hours, or until an instant-read thermometer inserted in the center of the meat measures 160 degrees.
- If the sauce is too thin pour it into a saucepan and reduce it over medium heat. Remove the twine. Slice the meat and arrange the slices, overlapping, slightly, on a platter. Spoon the sauce down the center and serve hot.
Nutrition Facts : Calories 426.9, Fat 28, SaturatedFat 10.6, Cholesterol 120.9, Sodium 126.8, Carbohydrate 5.8, Fiber 0.7, Sugar 4.5, Protein 35.9
PORK LOIN BRAISED IN MILK
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
- Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.
- Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately.
MILK-BRAISED PORK
Categories Milk/Cream Pork Braise Dinner Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pat pork dry and season with salt and pepper. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total. Carefully add milk and cook pork, covered, at a bare simmer 2 hours. Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour. Transfer pork to a cutting board and let stand 5 minutes. Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
- Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.
ROAST PORK WITH MILK
A bistro basic that the critic Bryan Miller brought to The Times in 1988 with the help of Pierre Franey, this luscious roast of pork comes from the kitchen of Adrienne Biasin, who for years ran a homespun and legendary restaurant in Paris, Chez la Vieille. The meat is first browned over the stovetop to sear in the moisture, then braised slowly in onions and milk. The pan juices are set aside to form the base of a gravy, and the roast is finished in the oven. It takes some time, but is beyond easy to make, and pairs well with a glass of Beaujolais and dreams of travel. (Sam Sifton)
Provided by Bryan Miller And Pierre Franey
Categories dinner, project, roasts, times classics, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rub the pork with salt and pepper.
- Heat the oil in a Dutch oven. Brown the pork well in the oil on all sides over medium heat for about five minutes. Add the onions, then stir and brown for five minutes more.
- Drain off all the fat. Add the milk and cover. Bring to a boil and simmer over low heat for one-and-a-half hours. Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
- Meanwhile, preheat the oven to 425 degrees.
- Strain the milk gravy into a saucepan, add the cream and bring to a simmer. Save the onions and the milk residue. Place the roast in the oven and cook 10 minutes or until brown.
- Slice the meat and serve it with the gravy spooned over and the onion mixture on the side.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 41 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 13 grams, Sodium 1604 milligrams, Sugar 16 grams, TransFat 0 grams
ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
PORK BRAISED IN MILK AND CREAM
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
- In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
- When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
- Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
- To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 104 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 55 grams, Sodium 1564 milligrams, Sugar 16 grams, TransFat 0 grams
More about "4 hour milk braised pork recipes"
MAIALE AL LATTE (MILK-BRAISED PORK) RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (34)Estimated Reading Time 1 minServings 8
- Season pork generously with salt all over. Let sit at room temperature at least 1 hour, or preferably chill overnight, then let sit at room temperature 1 hour before cooking.
- Preheat oven to 300°. Heat oil in a large Dutch oven or heavy wide saucepan over medium-high. Add garlic, cut sides down, and cook until golden brown, about 1 minute. Transfer garlic to a plate. Add pork to pot and cook, undisturbed, until golden brown, 3–5 minutes. Turn and cook, reducing heat to medium if needed so it doesn't burn, until golden brown on all sides, another 3–5 minutes.
- Return pork and garlic to pot. Add milk, sage, chiles, and lemon peel. Transfer pot to oven and bake, uncovered, turning pork every 30 minutes, until meat is very tender and can easily be pierced with a paring knife and milk has reduced and formed curds, 2½–3 hours. Transfer meat to a cutting board and let rest 15 minutes.
- Using a spoon, skim off most of the fat from the braising liquid; discard sage and lemon peel. Taste sauce and season with salt, if desired.
MILK-BRAISED PORK SHOULDER RECIPE | PC.CA
From presidentschoice.ca
- Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill.
- Sprinkle pork with salt and pepper. Heat oil in PC®5-Qt Dutch Oven over medium heat. Add pork; cook, turning often, until browned all over, about 10 minutes.
- Heat same Dutch oven over medium heat. Add pearl onions; cook, stirring occasionally, until golden, about 5 minutes. Transfer with slotted spoon to small bowl.
- Smash garlic with flat side of chef’s knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes.
- Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C), 40 to 45 minutes.
- Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
- Meanwhile, transfer milk mixture to blender; add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth.
- Thinly slice pork; arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
ITALIAN PORK IN MILK - THERESCIPES.INFO
From therecipes.info
MILK BRAISED PULLED PORK WITH MUSHROOMS - A FAMILY FEAST®
From afamilyfeast.com
PORK CHOPS BRAISED IN MILK RECIPE | MYRECIPES
From myrecipes.com
MILK-BRAISED PORK WITH CHEESY GRITS - MIDWEST LIVING
From midwestliving.com
PORK LOIN BRAISED IN MILK RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
MILK BRAISED PORK - RECIPE - STEFANO FAITA
From stefanofaita.com
MILK-BRAISED PORK LOIN - FLIPPED-OUT FOOD
From flippedoutfood.com
PORK BRAISED IN MILK RECIPE - LAURA REGE | FOOD & WINE
From foodandwine.com
ITALIAN PORK LOIN BRAISED IN MILK - A NORTHERN ITALIAN CLASSIC!
From italianbellavita.com
THIS MILK-BRAISED PORK IS THE TENDEREST WAY TO BRAISE
From bonappetit.com
BRAISE PORK IN MILK FOR AN EXCEPTIONALLY JUICY AND TENDER …
From americastestkitchen.com
PORK LOIN BRAISED IN MILK RECIPE (MAIALE AL LATTE)
From greatitalianchefs.com
MILK-BRAISED PORK (MAIALE AL LATTE) - CAROLINE'S COOKING
From carolinescooking.com
EVERYDAY GOURMET | COCONUT MILK BRAISED PORK
From everydaygourmet.tv
ITALIAN PORK ROAST BRAISED WITH MILK,FRESH HERBS, LEMONY POLENTA
From allourway.com
MILK-BRAISED PORK WITH FRIED-HERB SALSA - TASTING TABLE RECIPE
From tastingtable.com
MILK BRAISED PORK WITH MARSALA SAUCE - BELLY RUMBLES
From bellyrumbles.com
MILK BRAISED PORK SHOULDER WITH CARROTS - SUGARLOVESPICES
From sugarlovespices.com
SLOW COOKER PORK LOIN BRAISED IN MILK - MAGIC SKILLET
From magicskillet.com
MILK-BRAISED PORK CHOPS | LODGE CAST IRON
From lodgecastiron.com
THIS BUTTERMILK-BRAISED PORK SHOULDER PRACTICALLY COOKS ITSELF
From thetakeout.com
PORK SHOULDER BRAISED IN MILK - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
“PORK IN MILK” - DINNER: A LOVE STORY
From dinneralovestory.com
PORK LOIN BRAISED IN MILK - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PORK SHOULDER BRAISED IN MILK - TASTE
From tastecooking.com
RACHEL RODDY’S RECIPE FOR PORK BRAISED IN MILK - THE GUARDIAN
From theguardian.com
MILK BRAISED PORK SHOULDER | U.S. DAIRY
From usdairy.com
MILK-BRAISED PORK CHOPS WITH MASHED POTATOES AND GRAVY RECIPE
From foodandwine.com
HERE’S HOW (AND WHY) TO BRAISE PORK IN MILK - THE BOSTON GLOBE
From bostonglobe.com
BRAISED PORK IN MILK - BETTER HOMES & GARDENS
From bhg.com
BRAISED PORK ROAST IN ALMOND MILK | FOODIERUSH.COM
From foodiecrush.com
MILK-BRAISED PORK ROAST - KITCHEN PARADE
From kitchenparade.com
THREE-HOUR BRAISED PORK ROAST | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#dietary #low-sodium #low-carb #low-in-something
You'll also love