Rating: 3.08 stars
50 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 30
  • 2 star values: 6
  • 1 star values: 4

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

Martha Stewart Living, November 2002

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Recipe Summary test

prep:
5 mins
total:
1 hr 5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (6)

50 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 30
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
09/12/2019
Very tasty. Pork chops very moist and tender.
Rating: 5 stars
07/11/2018
I was short on milk, and used a can of condensed garlic-mushroom soup plus milk to make two cups. The pork was very tender. I served them with "Baby Bok Choy with Chile and Garlic," and mashed potatoes. This was a really good meal!
Rating: Unrated
11/12/2012
I made this for dinner tonight and the whole family loved it! Comfort food is the best way to describe this dish! I didn't have fresh thyme so I substituted fresh sage. I also added a smashed clove of garlic to steep with the milk, then I strained before making the gravy. Very satisfying!!
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Rating: Unrated
03/31/2009
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!
Rating: Unrated
04/18/2008
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
Rating: Unrated
01/22/2008
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!
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