Milk-Braised Pork Chops with Lemon and Thyme Recipe

Instructions

• Step 1

  
  

  Preheat oven to 400ºF with rack in middle.

• Step 2

  
  

  Using a vegetable peeler or paring knife, cut zest from lemon in long, wide strips; set aside.

• Step 3

  
  

  Heat oil in a large skillet (preferably 12 inches) until hot but not smoking. Season pork chops on both sides with salt and pepper.

• Step 4

  
  

  Cook pork chops in skillet (working in batches, if necessary), turning halfway through, until golden on both sides, 6 to 8 minutes total. Transfer to large platter.

• Step 5

  
  

  Pour off all but 1 tablespoon fat from skillet. Add garlic, reduce heat to low and cook until lightly golden and fragrant, about 1 minute.

• Step 6

  
  

  Add fairlife ultra-filtered milk, mustard, thyme, lemon zest, 1/4 teaspoon salt and generous pinch pepper. Whisking constantly, bring mixture to a simmer over medium heat. Remove from heat.

• Step 7

  
  

  Return pork chops to the skillet, then cover skillet with a tight fitting lid or with foil, sealing tightly at edges. Transfer to oven and bake until cooked through, 18 to 20 minutes (fairlife ultra-filtered milk will curdle; this is ok).

• Step 8

  
  

  Remove pork from the oven and transfer to a platter; loosely tent with foil to keep warm. In a small bowl, whisk together cornstarch and 1 tablespoon water.

• Step 9

  
  

  Remove and discard garlic cloves from sauce, then place skillet over medium-high heat and bring liquid to a boil. Whisk cornstarch mixture into sauce until fully incorporated.

• Step 10

  
  

  Boil until sauce is smooth and slightly thickened, about 1 minute. Carefully transfer sauce to a blender and blend until smooth.

• Step 11

  
  

  Arrange pork chops on serving plates. Spoon sauce over the top and serve.