Braciole di Maiale al Latte



















Recipe of the Month

Braciole di Maiale al Latte
(Pork Chops Cooked in Milk)

Braising meat in milk is a common technique in Friuli, and pork loin or ribs may also be prepared this way. (Used independently, the term “maiale al latte” means “suckling pig” and does not necessarily refer to cooking the pork in milk.) Don’t worry if the milk curdles a bit while cooking—this only adds delicious texture to the sauce.

4 bone-in pork chops (about 8 ounces each)
1/4 cup all-purpose flour
1 tablespoon butter
1 cup whole milk

Sprinkle the pork chops with salt and black pepper; dredge in flour.

Melt the butter in a large, deep skillet over medium-high heat. Place the pork chops in the skillet; cook until brown, about 5–6 minutes on each side. Pour in the milk. Reduce heat to medium-low; cook, covered, until the pork is done (150°F on a meat thermometer), about 8–10 minutes. Transfer the pork chops to serving plates.

Increase heat to medium-high; cook the sauce until thick and reduced by half, about 5 minutes, stirring occasionally. Season to taste with salt and black pepper. Spoon the sauce over the pork chops.

Serves 4.