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Juicy Pork Chops Braised in Milk with Mustard Sauce | @bestrecipebox
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Juicy Milk Pork Chops With Mustard Sauce

You can use bone-in or boneless pork chops. Make sure to adjust cooking times based on the thickness of your pork chops. See post above for video on making the milk braised pork chops.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 Servings
Calories: 480kcal

Ingredients

  • 2 pounds (910 g) pork chops , bone-in or boneless
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) paprika
  • kosher salt or sea salt , to taste
  • (fresh ground ) fresh ground black pepper , to taste
  • 2 Tablespoons (30 g) butter divided
  • 4 cloves (4 cloves) garlic minced
  • 1 (1) bay leaf
  • 1 1/2 cups (360 ml) milk
  • 1 teaspoon (5 ml) dried thyme leaves or fresh thyme
  • 1/4 cup (60 g) dijon mustard
  • zest of 1 lemon
  • additional fresh cracked black pepper and salt to taste

Optional For Thicker Sauce:

  • Additional 1-2 Tablespoons (15-30 g) butter , to thicken sauce
  • 1-2 Tablespoons (15-30 ml) flour , to thicken sauce

Instructions 

  • Preheat oven to 400°F.
    Oven knobs
  • Season both sides of pork chops with ground cumin, paprika, salt and pepper.
    Raw pork chops with seasonings
  • Heat large oven-proof skillet on medium-high heat and then melt 1 tablespoon of butter. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side. Remove pork chops from pan and set aside.
    Pork chops being seared in a skillet
  • In same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, thyme, dijon mustard, and lemon zest. Stir and reduce heat to bring liquid to a low simmer. Taste the sauce and season with salt and pepper to taste.
    Sauce being made in the same skillet
  • Add pork chops back into the skillet and cover with a lid or aluminum foil.
    Pork chops added back into skillet with the sauce
  • Bake the pork chops for about 15-30 minutes or until fully cooked and to your desired tenderness (Different thickness of pork chops will change cooking times). Serve the pork chops with the milk-mustard sauce. Add thyme garnish as an option.
    Baked pork chops and sauce in skillet
  • (optional) For a thicker sauce (gravy): Remove the pork chops from the pan. Heat up the pan of mustard-milk sauce again to a low simmer. Whisk in 1-2 Tablespoons of butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately.
Course: Main Course
Cuisine: American

Nutrition

Calories: 480kcal | Carbohydrates: 7g | Protein: 52g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 176mg | Sodium: 375mg | Potassium: 1000mg | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 1.2mg | Calcium: 134mg | Iron: 1.7mg