Baked Pork ChopsOur Favorite Meats Copyright MCMLXVI
6 pork chops
Fat I used oil
Salt and pepper
Garlic salt
2 c. milk I used 2% milk
Parsley I omitted this
Brown pork in hot fat; add salt and pepper. Sprinkle lightly with garlic salt. Add milk until chops are barely covered. Bake at 350 degrees for 1 hour. Sprinkle with chopped parsley and serve.
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For some time, I've wanted to try pork cooked in milk. I've seen it done on Food TV I think (maybe Giada?) and I've come across many recipes but I never got around to it. I found this recipe when I was searching for a simple pork recipe to go along with a side dish recipe I was making.
Having thought about it for so long, I prepared myself to be disappointed (if I wait too long to try something, sometimes the build up is just too much). Let me tell you, I was NOT disappointed. These were so tender and delicious. They had that Sunday dinner taste but it was Monday. I used boneless loin chops which can dry out when cooked longer than a few minutes but these were as perfect as they could be for such lean meat. There's some fat around the loin but I don't think that pork has the fat it used to throughout the meat. That's why old recipes can be a risk - the recipes in this book sometimes rely on the fattiness of the meat in MCMLXVI that we don't see anymore.
I know the photograph isn't very attractive but I wanted you to see that the milk basically disappears.
Blast From The Past: Barbara’s Pork Chop Dinner from September 2005. This was one of the few times pork loin chops in the crock pot came out right. It might have been dumb luck.
Question of the Day: Did you have a special meal on Sundays when you were growing up? Do you have one now?
When I was growing up Sundays meant pizza at a little restaraunt called The Subway (not the sandwich shop of today.) I do remember a pork chop night though. Always baked, with green beans. I was raised by a single dad. He was a good cook, but an exhausted one, so meals were pretty simple.
ReplyDeleteMy mother used to make something very similar to this recipe, but there were thinly sliced potatoes and onions under the pork chops and then milk poured over the whole thing. Very delicious!
ReplyDeleteIt was usually some kind of pot roast with tomato sauce and carrots. I used to complain about it then because we ate it so often, but now I sometimes crave it. Go figure!
ReplyDeleteIf we were home, Mother's Sunday meal was roast beef. If we were at my Grandmother's, it was roast beef and fried chicken. I wish I could remember the side dishes there. I know the large table (seated eight) was full.
ReplyDeleteJan
My dad and us kids mostly cooked week-days, and mom made a special dinner Sunday and holidays. We ate turkey often, not just holidays because it fed us all, and we loved it.
ReplyDeleteShe also makes an awesome roast, usually beef and pork together. To some people that is odd, but for us it was normal. I finally figured out that is why most roast beef recipes leave me wanting, it is the "pork" aspect that is missing LOL. And cook it well done until it is falling apart please. Dry meat or poultry? Who cares. That is what those gallons of wonderful GRAVY are for.
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ReplyDeleteJeena xx
click here for food recipes
No real special Sunday dinners.
ReplyDeleteTotally agree on the pork...I have an old recipe of my Grandmothers that just doesn't work anymore as the pork chops just dry out. I'm thinking brining. But this sounds interesting with the milk, off to put it on my to do list.