Pork Loin Braised In Milk
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Martha Stewart Living, November
- Prep Time 5 minutes
- Total Time 65 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
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Absolute comfort Food . . . just like the milk gravy Mom used to make. Adding thyme and using the blender--fantastic and easy. I think removing the thyme sprigs before blending is necessary and may have been inadvertendly omitted--don't want to blend the stems. It also needed a little salt to taste. Will definately make again and again!
Absolutely different and delicious! Happened to have fresh thyme sprigs handy and thought I'd try this one. It will be part of my regular menus. Just great
i made this tonight! i subbed dried thyme and skipped the blender part, not only to avoid the mess but because my thyme plant died :-( my only issue was that the sauce seemed a bit thin. after standing a few minutes it was just fine. quite delicious!