Pork Chops in Milk Marinade

two juicy and golden milk-brined pork chops on a plate.

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4.45 from 102 votes

Milk-marinated pork chops with garlic, paprika, and a light flour coating, pan-fried until golden and tender.

Prep Time20

Cook Time6

Marinating Time (can be overnight)3

Total Time3 26

Course: Meat Recipes

Cuisine: Romanian

Servings: servings

Calories: 364kcal

Author: Adina Beck

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.

Nutrition