Pork Chops Braised in Milk
There has always been a connection between pigs and the dairy, as when cheese is made, the curds are separated from the whey and the whey is traditionally given to the pigs to flavour the meat. That’s why I think this combination of pork and milk, invented in Italy, goes extremely well.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a shallow, flameproof casserole, with a capacity of 6 pints (3.5 litres).|
This recipe is taken from The Delia Collection: Pork
First of all, remove the skin from the chops, then cut a pocket in each one, slipping the knife in the fat side across towards the bone and making a slit about 2½ inches (6 cm) long.
Then combine the chopped parsley and rosemary in a bowl and mix with the crushed garlic and some salt and freshly milled black pepper. Then push about 2 heaped teaspoonfuls of this herb mixture into each pocket. Now heat the butter and oil together in the casserole and fry the chops in 2 batches until nicely browned on both sides; remove the first batch to a plate before you fry the second.
Next, cook the prepared vegetables in the fat remaining in the casserole over a medium heat, stirring occasionally, for 8-10 minutes or until softened and golden, then return the chops, together with any juices, to the casserole.
Pour in the milk, season, then bring the mixture up to simmering point and bake, uncovered, in the top part of the pre-heated oven for 40-45 minutes, turning them halfway, or until the chops are cooked through and tender.
The milk, by the way, is supposed to coagulate into a sauce.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
There are some luxuries in the kitchen that really do help to perk up certain dishes, and one of these is a bottle of Calvados because it seems to have within it all the concentrated aroma and flavour of an apple loft. This recipe can be doubled
Cider, pork and apples combine to mouthwatering effect in this lovely special supper dish from Delia.
Delia describes this as her best ever pork chops recipe...and it's easy to see why. The combination of wild mushrooms, creme fraiche and thyme is simply superb!
This is a great recipe. The confit goes equally well with crispy roast duck, and is brilliant served with a rough pork-based pâté.
Here, Delia lifts the humble pork chop into the realms of the sublime with a wonderfully easy Apple and Rosemary Confit - the apple sauce of the 21st century, maybe!
You won't believe quite how easy this recipe is: the traditional flavours of sage and apples complement the pork perfectly.
Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.
Good news for those who prefer not to eat veal: although this Italian classic should be made with veal, Delia has found that it works just as well with pork escalopes. Enjoy!
This brilliantly tasty supper dish for two takes only about 20 minutes to make, so is the perfect solution for a weekday supper when time is of the essence!
Most Popular recipes
- Toad in the Hole
- Belly Pork Strips in Barbecue Sauce
- Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
26 Nov 2014 18:21
26 Nov 2014 16:49
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
26 Nov 2014 18:53
21 Oct 2014 19:59
fan assisted oven and cakes
26 Nov 2014 11:03
28 Oct 2014 21:33