Pork Loin Braised In Milk

Name: Pork Loin Braised In Milk
Prep time: 5 min
Total time: 65 min
Ingredients: 2 tablespoons olive oil; 8 boneless pork loin chops, (about 1 ¼ 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

3.1

(50)

6 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

5 mins

Total Time:

1 hrs 5 mins

Servings:

4

Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.

Ingredients

2 tablespoons olive oil
8 boneless pork loin chops, (about 1 ¼ 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.