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Meat-Lovers Digest, Vol 10, Issue 35

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    Message 1 of 1 , Jul 9, 2011
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      Today's Topics:

      1. Milk-Braised Pork Chops (Richard Lee Holbert)


      Message: 1
      Date: Sat, 09 Jul 2011 08:30:44 -0500
      From: Richard Lee Holbert <rlhintexas@...>
      To: Richard Lee Holbert <rlhintexas@...>
      Subject: [Meat-Lovers] Milk-Braised Pork Chops
      Message-ID: <4E185804.3040500@...>
      Content-Type: text/plain; charset=ISO-8859-1; format=flowed

      Milk-Braised Pork Chops

      Source : Kevin D. Weeks., Your About.com Guide to Cooking For Two

      Deceptively simple, this recipe for milk-braised pork chops surprises
      with it's rich complex flavors.
      It is best made using a pork butt roast, but unless I want leftovers
      (and the leftovers are delicious)
      or I don't have time to use a roast I use a couple of pork loin chops.
      The results aren't as fall-apart tender as they are using a butt roast,
      but the flavor is as good.

      Serves 2.

      Prep Time: 15 minutes Cook Time: 1 hour, 30 minutes


      2 1-inch thick pork loin chops
      Salt and pepper
      1 Tbsp. oil
      1 to 1 1/2 cups milk
      2 cloves garlic; whole, peeled
      1/2 tsp. rubbed sage
      2 tsp. butter at room temperature.
      2 tsp. all-purpose flour


      Heat oven to 250 degrees Fahrenheit.
      Generously season chops with salt and pepper.
      Heat oil over medium-high heat in a non-stick skillet.
      Brown chops on both sides.
      Arrange chops in an 8 x 8 baking dish and add enough milk to come
      halfway up the sides of the meat.
      Add garlic.
      Tightly cover baking dish with foil and place in center of oven.
      Cook for 45 minutes.
      Remove from oven, turn chops over, re-cover, and return to oven for
      another 45 minutes.
      Meanwhile, thoroughly mix together flour and butter (this is called a
      beurre manie).
      Set chops on a plate and puree milk and garlic in a blender.
      Pour milk/garlic sauce into a skillet and bring to a simmer over medium
      Stir in beurre manie and continue stirring until thickened.
      Taste, adjust seasonings, and serve over chops.


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      End of Meat-Lovers Digest, Vol 10, Issue 35
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