Braised Pork in Milk with Lemon and Sage over Spinach

17 Sep
Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

So I have this friend who has a food blog in this far distant place called Ireland. He recently posted a recipe about some rare, free-range organic pork that can only be found in that special place of the world, and he did a fine job with it! But, today, I am here to tell you about how to cook cheap, non-free-range odd cuts of pork into a delicious meal, which doesn’t require trips to specialty breed organic farmers, meat butchers, and the like. (No offense Conor! πŸ˜‰ To make amends, I shall lead others to your epic blog —> HERE.)

What I have here are two distinctly generic cuts of pork, one a thick bone-in pork loin, the other, two small thin slices of pork chops. Both of which were purchased then frozen from the 50% off bin. GASP! However, I am a frugal shopper when I want to be.

Non-Free-Range nor Rare Pork Cuts

Non-Free-Range nor Rare Pork Cuts

I adapted this recipe from my Braised Chicken in Milk recipe. Low and slow is the way to go my friends! I selected to eat (after cooking) the thin chops, which I chose to bundle together first to match the pork loin thickness. They were perfectly moist and delicious, as well as a bite I took from my husband’s pork loin was equally moist and tender. However, my husband swears one can never cook a moist and tender pork and even balked at his piece. Nay-sayer! But let me tell you, I will prove him wrong once I buy a sous-vide machine, which is happening in the very near future. I know I keep telling my foodie friends that, but I have to put this nonsense to bed that pork can’t ever be tender. So there.

Now, on to the recipe, which is fantastic (and simple) in my humble opinion.

Braised Pork in Milk with Lemon and Sage over Spinach

3/4 to 1-1/2 pounds pork cuts, even thickness, any kind
Ground black pepper and salt or Mrs. Dash, to taste
1 tablespoon real butter
1 tablespoon olive oil
1/4 cup homemade or low sodium chick broth/stock
1 cinnamon stick
Handful of fresh sage
Zest/skin of a large lemon, peeled in thick strips
Handful of garlic cloves, smashed
1-1/2 cups Half and Half or Heavy Cream, plus 1/2 to 1 cup more if needed
4 to 6-ounces fresh spinach

The Ubiquitous Ingredients Shot

The Ubiquitous Ingredients Shot

Preheat oven to 275 degrees. Season the pork all over with ground black pepper and salt or Mrs. Dash, to taste. Add butter and olive oil over medium-high heat in a deep cast iron skillet or Dutch oven and brown on both sides.

Browning the Inferior Pork

Browning the Inferior Pork

Remove from the heat then put the pork on a plate to rest. Deglaze the skillet or pot with the chicken broth, scraping up the browned bits. Add the rest of the ingredients back to the skillet except pork and spinach and stir until simmering.

Bringing Lovely Sauce up to Simmer

Bringing Lovely Sauce up to Simmer

Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.

Ready to Bake in Oven

Ready to Bake in Oven

Turn the pork over and stir the sauce half-way through the cooking time.

When done, remove from oven and remove the pork to a plate and cover to rest again. Add the skillet to the stove burner over low heat, then add spinach, and add 1/2 cup to 1 more cup of Half and Half or cream, if needed. Stir until the spinach is wilted and the sauce has thickened and is bubbling. Don’t worry about any curdling, it’s supposed to do that.

Simmering the Sauce and Wilting the Spinach

Simmering the Sauce and Wilting the Spinach

Remove cinnamon stick and lemon rinds from sauce, and garlic cloves if you want but they are yummy! Serve the pork over the spinach on warmed plates, with plenty of extra sauce to coat.

Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

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69 Responses to “Braised Pork in Milk with Lemon and Sage over Spinach”

  1. lynne hoareau September 17, 2016 at 10:30 am #

    Kathryn, this sounds really good ! And, easy. The flavours sound amazing together. Looking forward to trying this. πŸ™‚

    Liked by 1 person

  2. Bernadette September 17, 2016 at 10:56 am #

    This looks great. I am a big fan of pork. I am going to try it in my slow cooker. I have the kind you can use the insert on the stove.

    Liked by 1 person

  3. fromthefamilytable September 17, 2016 at 12:24 pm #

    Well — heavy cream is not really milk, but that small technicality aside this looks and sounds delicious. I guess your husband had to eat his words. Er, his juicy pork.

    Liked by 1 person

    • anotherfoodieblogger September 17, 2016 at 1:19 pm #

      Yeah the first time I made it with milk, but I used half and half this time. And yes, he did have to eat his words, lol!

      Like

  4. JL September 17, 2016 at 12:56 pm #

    Oh my… i can not imagine the sage and cinnamon flavors, are they really good? We love lemon, garlic. It looks good… Reminds of me of our fav recipe of large seared scallops with mash potatoes and wilted spinach with garlic lemon.

    Liked by 1 person

    • anotherfoodieblogger September 17, 2016 at 1:20 pm #

      Thank JL, yes the sage and cinnamon go quite well together! Since it’s a cinnamon stick and not ground cinnamon, it is a very subtle flavor. Thanks for your comments, your dinner sounds fantastic, yumm!

      Like

  5. Cheryl "Cheffie Cooks" Wiser September 17, 2016 at 1:09 pm #

    Are we speaking about Conor Bofin by chance here??? He recently joined us on https://we grazetogether.wordpress.com/ so that the sides might even up-love his spunk!!! Great recipe KR! xoxoxo ccc

    Liked by 1 person

  6. Jodi September 17, 2016 at 8:52 pm #

    My hubby LOVES pork chops – and these look divine!

    Liked by 1 person

  7. Tasty Eats Ronit Penso September 17, 2016 at 9:11 pm #

    This looks so tasty! Love the combination of sage, cinnamon and lemon zest in the sauce.

    Liked by 1 person

  8. Adam J. Holland September 18, 2016 at 6:31 am #

    Y’know, I think we must have the same friend. He also served up a recipe using beef that is only available in his neck of the woods. Should we hop a plane to the Emerald Isle and make him cook for us? It’d be fun, for sure, but I’m really digging your ‘common person’s’ version. I could be the most popular person in my RV park if I made this! πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger September 18, 2016 at 10:00 am #

      LOL Adam, I am pretty darn sure this is the same friend. You should give it a go! You might even get a free PBR or two out of it. πŸ˜‰

      Like

  9. cookingwithauntjuju.com September 18, 2016 at 8:15 am #

    Sage is the last of my herbs to go in the Fall which is great for so many dishes such as this. Looks rather rich but who’s counting calories when you have spinach to balance it.

    Liked by 1 person

  10. FrugalHausfrau September 18, 2016 at 9:29 am #

    I have heard of milk braised pork but never tried it! Of course, I’ve gotta love your bargain bin chops, lol! When you have stellar ingredients ,all you have to do is not ruin them (no offense to Conor, who I love of course – you’d be crazy NOT too, who could run a five star restaurant and who gave me sous-vide envy) but doncha think one of the signs of a great cook is to elevate the simple, every day ingredients! The spinach is inspired – like steak house spinach! Love it.

    Liked by 1 person

    • anotherfoodieblogger September 18, 2016 at 10:09 am #

      Wow thanks so much for your kind comments Mollie! He gives me sous-vide envy all the time. (p.s. I am actually buying the immersion-type one one today, so don’t tell my hubby, lol!)

      Like

      • FrugalHausfrau September 18, 2016 at 10:20 am #

        lol!! Can’t wait to see what you do with it!

        Liked by 1 person

      • anotherfoodieblogger September 18, 2016 at 10:21 am #

        I think pork will be my very first attempt, just to prove to hubby that pork CAN be moist and tender. πŸ˜€

        Liked by 1 person

      • FrugalHausfrau September 18, 2016 at 4:14 pm #

        lol!!

        Liked by 1 person

      • anotherfoodieblogger September 18, 2016 at 4:15 pm #

        There was only ONE store in Bend that sold a sous vide machine, and it was priced $99 more than Amazon, so I ordered it from there today. It will be delivered next week while we are out of town, but I’ve waited so long to get one, what’s another week or two? πŸ˜€

        Liked by 1 person

      • FrugalHausfrau September 18, 2016 at 4:16 pm #

        How fun! I bet your the only one on your “block” with one, lol!!

        Liked by 1 person

  11. Karina Pinella September 18, 2016 at 11:39 am #

    Restaurant worthy!!

    Liked by 1 person

  12. Michelle Williams September 18, 2016 at 1:24 pm #

    This looks delicious! Sage totally says fall to me. I look forward to making this recipe.

    Liked by 1 person

  13. Sadie's Nest September 18, 2016 at 4:44 pm #

    Beautiful KR! My mouth is watering!

    Liked by 1 person

  14. gina@mytinytexaslife September 18, 2016 at 5:22 pm #

    Sounds like a great meal. The spinach looks AWESOME. 😊🍴

    Liked by 1 person

  15. sallybr September 19, 2016 at 5:36 am #

    Saying hello! Nice to find this classic recipe adapted for pork chops, never thought of that – I used to make the pork loin in milk years ago, totally forgot about it

    nice to be reminded of its deliciousness… πŸ˜‰

    Liked by 1 person

  16. Karen September 19, 2016 at 6:43 am #

    Now that is a delicious sounding dish, that sauce has to have so much flavor.

    Liked by 1 person

  17. Freda @ Aromatic essence September 19, 2016 at 10:02 am #

    Such a yummy looking meal, Kathyrn πŸ™‚ !

    Liked by 1 person

  18. Debbie Spivey September 20, 2016 at 5:19 am #

    Kathryn, I adore these pork chops! Everybody loves a good pork chop!

    Liked by 1 person

  19. Lynz Real Cooking September 21, 2016 at 2:04 pm #

    This looks so good KR! Yummy I love it and different

    Liked by 1 person

  20. Sheryl September 21, 2016 at 9:55 pm #

    Beautiful photography! The recipe looks delightful.

    Liked by 1 person

  21. Sudhir Chauhan September 22, 2016 at 8:43 pm #

    this looks delicious……

    Liked by 1 person

  22. D. Wallace Peach September 27, 2016 at 10:41 am #

    That looks good. I might try make it with lamb tonight since I have all the ingredients except the pork. πŸ™‚ Wish me luck!!

    Liked by 1 person

  23. Cooking For The Time Challenged October 1, 2016 at 8:35 pm #

    You manage to make this look awesome and easy. I like the combination of spices and colorful greens.πŸ€(That is for your Irish friend πŸ˜‰)

    Liked by 1 person

  24. The Cooking spoon October 3, 2016 at 5:35 am #

    This sounds amazing. I have heard of this but never actually tried it. Think I will now. Thanks for the share

    Liked by 1 person

  25. anotherfoodieblogger October 1, 2016 at 10:44 am #

    Thank you for the link-back!!

    Like

  26. anotherfoodieblogger October 1, 2016 at 10:44 am #

    I appreciate the link-back!!

    Like

Trackbacks/Pingbacks

  1. Throwback Thursday #56 | Frugal Hausfrau - September 29, 2016

    […] Braised Pork in Milk with Lemon and Sage over Spinach from Another Foodie Blogger […]

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    […] Braised Pork in Milk with Lemon and Sage over Spinach from Another Foodie Blogger […]

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