Pork Chops Cooked in Milk and Herbs
The milk gives it a creamy sauce. It has a subtle thyme flavour which isn't overpowering. The sauce could have done with being smoother but it still tasted pretty good and it add a little bit of a different texture.
Pork Chops Cooked in Milk and Herbs
The milk gives it a creamy sauce. It has a subtle thyme flavour which isn't overpowering. The sauce could have done with being smoother but it still tasted pretty good and it add a little bit of a different texture.
Cooking Instructions
- 1
In a bowl season the pork with salt, pepper and lemon juice.
- 2
Next in a frying pan, heat the olive oil and fry the pork for 3 minutes each side or until golden brown.
- 3
Remove the pork from the pan and reserve on a plate. Remove and discard the fat from the pan.
- 4
Return the pan to a low heat and add the milk and thyme springs. (I made the mistake of not stirring it enough so mine came out slightly lumpy, so keep an eye on it and stir regularly).
- 5
Add the pork along with the juice on the plate back into the pan.
- 6
Lower the heat and cover with lid for around 45 minutes or until the pork chops are tender.
- 7
Transfer the meat to a plate and cover with foil.
- 8
Return the pan to the heat and let the liquid boil.
- 9
Next mix the cornflour with a little bit of water and add to the pan. Let it boil for a minute or until the liquid has thickened. The liquid can become quite lumpy due to the cooked milk so you can put it in a food processor to make it smoother although I choose not to.
- 10
Serve the pork with the sauce and sprinkle with fresh thyme if you like.
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