These milk-brined pork chops are marinated with garlic, coated with flour and paprika, and pan-fried until tender and beautifully golden.
I have been making these pork chops in milk marinade for years. The recipe is very simple: season the chops, cover them with milk and lots of garlic, and leave them in the refrigerator for at least 2 hours or overnight. I almost always leave them overnight; it's easier, and the meat turns out very tender.
Before frying, dry the pork chops well, coat them lightly with flour, and season them. They only need a few minutes in the skillet. And look at those golden chops; don't they make your mouth water?
The milk doesn't make the pork taste milky. It gives it a mild flavor, and I find that the chops remain juicier and more tender after marinating. Unlike buttermilk or yogurt, regular milk doesn't add a tangy taste.
Try more pork chop recipes: Baked Pork Chops and Potatoes, Air Fryer Bone-In Pork Chops, or Pork Chop Burger.
Featured comment from Alison: Best freaking pork chops I've ever had - my husband agrees. This is going to become a new house staple!
Ingredients: 5 + oil, salt & pepper | Prep Time: 20 minutes | Marinating time: 3 hours or overnight | Cook Time: 6 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Pork chops: I use bone-in chops weighing about 6-7 oz/175-200 g each. Boneless pork chops also work, but they often cook a little faster and can dry out more easily.
- If you have thin cuts, check out this recipe for Air Fryer Thin Pork Chops.
Milk: Use full-fat milk and enough of it to cover the pork chops completely. The exact amount depends on the size of your dish. I usually need about 3 cups/750 ml.
Garlic: Five grated garlic cloves flavor the milk and the meat. It sounds like a lot, but the garlic taste is not overpowering.
For frying: You will need a little flour, sweet paprika, black pepper, and vegetable oil. The thin coating helps the chops brown nicely in the pan.
See the recipe card for full information on ingredients and quantities.
How to marinate pork chops in milk
Step #1: Sprinkle the pork chops with salt on both sides and place them in a shallow glass or ceramic dish.
Step #2: Mix grated garlic with about 1 cup of milk. Pour it over the pork chops, then add enough of the remaining milk to cover them completely.
Refrigerate: Cover the dish and refrigerate the chops for at least 2 hours and up to 24 hours. I usually leave them overnight.
Before cooking: Take the dish out of the refrigerator about 20-30 minutes before frying. Remove the chops from the milk and discard the marinade.
How to cook milk-brined pork chops
Step #3: Pat the pork chops very dry with paper towels. This is important; wet meat will not brown properly in the skillet.
Step #4: Coat the chops lightly with flour, then season them on both sides with sweet paprika and black pepper.
Step #5: Heat the oil in a large cast-iron skillet or nonstick pan. You only need a thin layer of oil covering the bottom. Add the pork chops and cook them for about 3 minutes on the first side.
Step #6: Turn and cook for another 2 minutes, or a little longer if they are thick.
Check: The pork is ready when it reaches an internal temperature of 145°F/63°C. The exact cooking time depends on the thickness of the chops.
Rest: Transfer the chops to a warm plate, cover them loosely with foil, and let them rest for 3-5 minutes. Pour the juices collected on the plate over the meat before serving.
Tips for best results
Marinating container: Use a glass, ceramic, or food-safe plastic container for marinating the pork.
Keep the chops refrigerated while they are in the milk. Don't reuse the marinade after removing the raw pork.
Dry the meat thoroughly before adding the flour and seasonings. Otherwise, the chops will steam rather than brown.
The cooking time is only a guide. Thick chops need longer than thin ones, and boneless chops may cook faster. A meat thermometer is the safest way to check.
Don't overcook the pork. Remove it from the pan when it reaches 145°F/63°C and let it rest for a few minutes.
Storage and reheating
Refrigerate leftover pork chops in an airtight container for up to 3 days.
To reheat them without drying them out, place the chops in a baking dish and add about 1 tablespoon of water or stock per chop. Cover tightly with foil and reheat at 350°F/180°C for about 10-15 minutes, or until hot.
- You can also reheat them gently in a covered skillet with a small splash of water or stock.
Freeze cooked pork chops in an airtight container for up to 3 months. Defrost them overnight in the refrigerator before reheating.
What to serve with them?
I often serve them with this Zucchini Tomato Rice. You can serve the chops with rice, mashed or roasted potatoes, bread - for instance, this crusty Flaxseed Bread - or a fresh salad. Don't forget to spoon the juices from the resting plate over the meat.
Do you like this recipe?
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Pork Chops in Milk Marinade
Equipment
- Shallow glass or ceramic dish
- Large cast-iron skillet or nonstick pan
Ingredients
Milk marinade:
- 4 bone-in pork chops about 6-7 oz/175-200 g each
- 1 teaspoon fine sea salt
- 5 garlic cloves grated
- 3 cups full-fat milk 750 ml, or enough to cover the chops, Note 1
Cooking:
- 1 tablespoon all-purpose flour
- 1 teaspoon sweet paprika
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil plus more if needed
Instructions
- Season the pork: Sprinkle the pork chops with salt on both sides and place them in a shallow glass or ceramic dish.4 bone-in pork chops + 1 teaspoon fine sea salt
- Make the milk marinade: Grate the garlic and mix it with about 1 cup of the milk. Pour it over the pork chops, then add enough remaining milk to cover them completely.5 garlic cloves grated + 3 cups full-fat milk
- Marinate pork chops: Cover the dish and refrigerate for at least 3 hours or overnight.
- Prepare for cooking: Remove the dish from the refrigerator about 20-30 minutes before cooking. Lift the chops from the milk and discard the marinade. Pat the meat very dry with paper towels.
- Coat and season: Coat the pork chops lightly with flour and season them on both sides with sweet paprika, remaining salt, and black pepper.1 tablespoon all-purpose flour + 1 teaspoon sweet paprika + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Heat the pan: Heat the oil in a large cast-iron skillet or nonstick pan. The bottom of the pan should be covered with a thin layer of oil.2 tablespoons vegetable oil
- Cook the pork chops for about 3 minutes on the first side. Turn and cook for another 2 minutes, or slightly longer if they are thick (Note 2).
- Check: The pork chops are ready when they reach an internal temperature of 145°F/63°C.
- Rest: Transfer them to a warm plate, cover loosely with foil, and rest for 3-5 minutes. Pour the juices collected on the plate over the chops before serving (Note 3).
Notes
- The amount of milk depends on the size of your dish. Use enough to cover the pork chops completely. Boneless pork chops can also be used. Check them early because they may cook faster than bone-in chops.
- Cooking time depends on the thickness of the chops. Check the internal temperature rather than relying only on the stated time.
- The nutritional information is only an estimate. Most of the milk marinade is discarded and is not consumed.
Alison Anderson says
Best freaking porl chops I've ever had - my husband agrees. This is going to become a new house staple!
Adina says
Wow, Alison, I am so happy to hear it! Thank you so much for the feedback.
Patsy says
Hi I'm going to make pork tenderloin madalians in a Dijon mustard sauce. Can I brine the tenderloin?
Thanking you in advance.
Patsy
Adina says
Hi Patsy. I never did, but I guess it should be fine.
Jim says
Can you use buttermilk ins place of regular milk
Adina says
Hi Jim. I've never tried that for this recipe, but it should work. Let me know if you try it.
Bert says
i follow the recipe but use canned milk and add greek salad dressing to sour it. Works wonders.
Adina says
Sounds great!