My husband loves these Pork
Chops Braised in Milk. He is a gravy lover and this recipe makes its own gravy as it cooks.
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Pork Chops Braised in Milk Recipe:
Yields: 4 servings
Prep time: 10 min
Cook time: 45 min
4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter
Trim fat from pork chops. Combine flour, salt, and pepper
in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour
mixture. Remove pork chops from bag and set aside. Place the flour mixture into a small bowl and gradually add 1/2 cup milk, stirring until well blended with a wire whisk.
In a large frying pan over medium-high
heat, melt butter. Add pork chops and cook 3 minutes on each side or until
Add prepared milk mixture, cover, reduce heat to low, and cook
15 minutes, stirring occasionally. Turn the pork chops over. Add
remaining 1 cup milk; cover and cook an additional 15 minutes, stirring occasionally.
Uncover frying pan and cook pork chops
approximately 15 minutes longer or until the liquid is reduced to 1/4
cup (the gravy will be very thick - if too thick, additional milk can be
added) or until the internal
temperature reaches 155°F on a
meat thermometer. Remove from heat, spoon gravy over pork chops, and serve.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
NOTE: I added some canned diced green chile
peppers to the gravy.
Makes 4 servings.