Pork Chops in Milk Marinade

pork chops brined in milk served with rice and lemon slices.

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4.39 from 101 votes

Easy recipe for pork chops in milk marinade with lots of garlic and seared in the skillet. Served with vegetable rice.

Prep Time20

Cook Time40

Total Time1

Course: Meat Recipes

Cuisine: Gypsy

Servings: servings

Calories: 281kcal

Author: Adina

Equipment

large skillet or nonstick pan

Ingredients

Pork chops:

4 pork chops about 175-200 g/ 6-7 oz each
5 garlic cloves
3 cups full-fat milk 750 ml/ 25 fl.oz, Note 1
sweet paprika powder
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
fine sea salt and ground black pepper

Instructions

Milk marinade:

Generously sprinkle the pork chops with salt. Place them in a shallow, glass casserole dish (like Pyrex, Note 2).
4 pork chops
Stir marinade: Grate the garlic and mix it with about one cup of milk.
5 garlic cloves + 1 cup of the milk
Marinade pork: Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.
remaining milk
Remove the dish from the refrigerator about one hour before cooking the meat.

Cook pork chops:

Prepare chops for cooking: Take them out of the brine and dry them very well with kitchen paper. Coat them lightly with the flour, sprinkle generously with salt, pepper, and sweet paprika powder on both sides.
1 tablespoon all-purpose flour + sweet paprika powder + fine sea salt and ground black pepper
Heat the oil in a skillet or another pan. You should have a thin oil film on the entire bottom of the skillet; two tablespoons were enough for my 12-inch skillet.
2 tablespoons vegetable oil
Cook pork chops: Add the pork and cook for 3 minutes on one side until golden; turn and continue cooking for another 2 minutes until golden. You might add one minute or so if the chops are on the larger side. Check internal temperature; it should be 145°F/ 63 °C.
Rest meat: Transfer pork chops to a warm plate, cover loosely with foil and rest for a few minutes.
Serve: Place the meat on serving plates and pour some of the meat juices collected in the platter over the rice and the meat. Serve immediately.

Notes

Milk: Use enough milk to submerge the meat completely.
Dish: Don't use a metallic dish for marinating the meat.

Optional rice dish: Chop 1 onion and 2 garlic cloves finely. Heat 1 tablespoon oil in a pot and cook the onions until translucent. Add the garlic and cook for another minute. While the onions are cooking, cut 1 large carrot into thin slices or half slices. Slice one bell pepper and one small zucchini. Add the vegetables to the pot and cook for another 3-4 minutes. Add 1 cup/ 200 g washed and drained long-grain rice and stir for a couple of minutes. Add 2 chopped tomatoes, 2 tablespoon tomato paste, ½ teaspoon sweet paprika, ½ teaspoon marjoram, 2 cups/ 500 ml chicken stock, and some pepper. Cover and let cook on low heat for about 20-25 minutes or until the rice is cooked to your liking.

Nutrition