pork chop poached in milk

Before I met the LAM, I hated pork chop.

As far as I was concerned, pork chops were the driest, most tasteless pieces of meat one can possibly eat. That coming from someone who cannot live without pork is a BIG thing indeed.

When I told the LAM how much I hated pork chop, he said he would cook them for me. The way his mother did. Poached in milk.

MILK?!?!?!?!

Worse. Pork cooked in MILK?!?!?!?

I was flabbergasted. I swore I would hate it. The entire concept was just so bizzare, I worried about how I actually would have to taste the darn thing when he finished cooking it.

ARGH!

But I did take a bite. Then another, and another. And before I knew it, I had finished an entire pork chop. And I LOVED every bite.

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There is no taste of the milk. But what the milk did was to tenderise the pork. And made it tasty.

DAMN TASTY.

Seriously. Go make this. And it would change how you look at pork chops.

Since the LAM was busy and I was hankering for pork chops, I made them myself last night. 

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Here are the instructions on how to cook these chops!

To start, season both sides of the pork chops liberally with salt and coarsely grounded black pepper. This is the only seasoning the chops will get, so be generous.

In a Dutch oven, sear the pork chop on both sides in olive oil and butter until the pork chops are brown.

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Remove the pork chops and drain the oil. Place pork chops back into the Dutch oven.

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Add the milk and mustard powder, and stir to mix. If your baking dish is very wide, you may need to add more milk.

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Cover the Dutch oven with the lid. Bake the pork chops at 180°C for 30-40 minutes, depending on the thickness of your pork chops.

At the end of the cooking process, the milk will have evaporated. Or was absorbed by the pork. I have no idea.

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And I really don’t care.

Because I was simply too busy eating mine.

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BLISS.

PS – I served my pork chops with Spaghetti Aglio Olio With Bacon And Garlic Breadcrumbs but you can always serve it with a salad, or any pasta or rice or even couscous! 

Pork Chop Poached In Milk
Serves 2
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Ingredients
  1. 2 pieces pork chop
  2. Salt and coarsely grounded black pepper, to taste
  3. 1 1/2 cups (360ml) milk
  4. 1 teaspoon mustard powder
  5. 2 teaspoons extra virgin olive oil
  6. 20g butter
Instructions
  1. Season both sides of the pork chops liberally with salt and coarsely grounded black pepper. This is the only seasoning the chops will get, so be generous.
  2. In a Dutch oven, sear the pork chop on both sides in olive oil and butter until the pork chops are brown.
  3. Remove the pork chops and drain the oil. Place pork chops back into the Dutch oven.
  4. Add the milk and mustard powder, and stir to mix. If your baking dish is very wide, you may need to add more milk.
  5. Cover the Dutch oven with the lid. Bake the pork chops at 180°C for 30-40 minutes, depending on the thickness of your pork chops.
  6. Serve immediately, with a salad or pasta.
Adapted from Margaret Gale
Adapted from Margaret Gale
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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