Pork Braised In Milk And Cream Recipes

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PORK BRAISED IN MILK AND CREAM



Pork Braised In Milk And Cream image

Provided by Gabrielle Hamilton

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 pounds pork loin, seasoned to taste, larded with fatback and tied
1 tablespoon chopped fresh sage
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cups milk
2 cups half-and-half
2 cups heavy cream
3 lemons
3 tablespoons butter
20 cloves garlic (from about 2 heads), peeled and lightly crushed
20 sage leaves

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

PORK LOIN BRAISED IN MILK



Pork Loin Braised in Milk image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 8

1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons chopped dried rosemary
1 tablespoon finely chopped fresh sage or 4 to 5 teaspoons dried sage leaves, chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper to taste
One 5- to 5 1/2-pound center-cut boneless pork roast (see Note)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 to 4 cups 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.

MILK-BRAISED PORK



Milk-Braised Pork image

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

a 2 1/2-pound piece boneless pork shoulder (do not trim fat)
2 tablespoons vegetable oil
2 cups whole milk

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.

PORK LOIN BRAISED IN MILK



Pork Loin Braised In Milk image

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

2 tablespoons olive oil
8 boneless pork loin chops, (about 1 1/4 pounds)
Coarse salt and freshly ground pepper
2 cups milk
5 to 6 sprigs thyme, plus 1 teaspoon fresh thyme leaves
1 tablespoon cornstarch
1 tablespoon water

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 LOIN



Milk-Braised Pork Loin image

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

1 boneless pork loin with fat cap (3 to 3 1/2 pounds), tied
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 sprigs sage
3 sprigs rosemary
2 bay leaves
2 tablespoons unsalted butter
5 cloves garlic, peeled and smashed
5 strips fresh lemon zest (1 inch by 2 inches each; from 1 lemon)
1 1/2 cups whole milk
1 cup heavy cream

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.

4-HOUR MILK-BRAISED PORK



4-Hour Milk-Braised Pork image

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

3 lbs boneless pork shoulder (1.5kg)
2 tablespoons butter
4 cups milk (1 litre)
2 onions, peeled
1 leek, white part only
4 garlic cloves, peeled
1/4 teaspoon ground nutmeg
salt & pepper for seasoning

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.

BRAISED PORK CHOPS IN SOUR CREAM SAUCE



Braised Pork Chops in Sour Cream Sauce image

Make and share this Braised Pork Chops in Sour Cream Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless pork chop (4 chops)
salt and pepper
3/4 cup beef broth, divided
1 tablespoon barbecue sauce
1/3 cup evaporated milk
1/3 cup sour cream
3 tablespoons flour

Steps:

  • Sprinkle chops with salt and pepper.
  • Spray non-stick skillet with cooking spray.
  • Heat; add chops; cover and cook for 5 minutes.
  • Turn chops; cover and cook for another 5 minutes.
  • In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
  • Cover tightly; simmer for 10 minutes.
  • Remove chops; keep warm.
  • In same bowl, mix remaining broth, milk, sour cream and flour.
  • Beat until smooth.
  • Pour into skillet, cook and stir on med heat for 2 minutes.
  • Serve sauce over chops.

Nutrition Facts : Calories 270.9, Fat 13.4, SaturatedFat 6, Cholesterol 92, Sodium 291.3, Carbohydrate 8.5, Fiber 0.2, Sugar 1.7, Protein 27.4

MILK-BRAISED PORK WITH LEMON AND SAGE



Milk-Braised Pork With Lemon and Sage image

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

2 tablespoons olive oil
1 (2-2 1/2-pound) boneless pork shoulder (Boston butt)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bunch sage
1 lemon, peeled
1 1/2 cups whole milk
1 large bunch Swiss chard, ribs and stems removed, torn into 3-inch pieces

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.

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From pinterest.com


PORK BRAISED IN MILK RECIPE - COOKING UP A STORY
2012-06-12 See also these related pork recipes: An Easy Pancetta Recipe; Pork Rillettes; Ingredients: Serves 4-6. 2 tbsp butter, plus more if needed; 2 tbsp olive oil, plus more if needed; 3-4 lb pork shoulder, rolled and tied, seasoned with salt and pepper; 1 small onion, diced (about 1 cup) 1 small fennel bulb, green tops trimmed, white portion diced ...
From cookingupastory.com


SIMPLE RECIPES HOW TO BRAISE PORK IN MILK | EPICURIOUS
2015-12-23 To revisit this recipe, visit My Account, then View saved recipes. Close Alert
From recipes.lacestreetshoes.com


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