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! 😉 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.
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
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.
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.
Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.
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.
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.
Kathryn, this sounds really good ! And, easy. The flavours sound amazing together. Looking forward to trying this. 🙂
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Thanks so much Lynne! xo
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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.
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Thank you Bernedette! The slow cooker is a great idea. I like that kind of slow cooker, neat!
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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.
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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!
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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.
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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!
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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
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Yes, that would be the Conor Bofin himself! I love his writing and photography! His food isn’t too shabby either. 😉
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Very nice Chap!!! xoxoxo ccc
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Me too! Me too!! His recipes and humor tickle me!
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My hubby LOVES pork chops – and these look divine!
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Wow, thank you so much Jodi! xo
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This looks so tasty! Love the combination of sage, cinnamon and lemon zest in the sauce.
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Thank you Ronit, it is a lovely combination of tastes. 🙂
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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! 🙂
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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. 😉
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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.
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LOL exactly Judy, and thank you!
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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.
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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!)
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lol!! Can’t wait to see what you do with it!
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I think pork will be my very first attempt, just to prove to hubby that pork CAN be moist and tender. 😀
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lol!!
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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? 😀
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How fun! I bet your the only one on your “block” with one, lol!!
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Restaurant worthy!!
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Thank you Karina!
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🙂
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This looks delicious! Sage totally says fall to me. I look forward to making this recipe.
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Thank you Michelle! I am sure you will find an excellent wine to pair it with. 🙂
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Beautiful KR! My mouth is watering!
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Thanks so much Sadie! It’s quite delish. 🙂
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Sounds like a great meal. The spinach looks AWESOME. 😊🍴
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🙂 Thanks Gina!
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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… 😉
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Thanks for the follow and stopping by Sally! I’m happy I’ve reintroduced this to you. 🙂
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Now that is a delicious sounding dish, that sauce has to have so much flavor.
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Thanks Karen, it is absolutely delicious!
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Such a yummy looking meal, Kathyrn 🙂 !
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Thank you Freda!
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Kathryn, I adore these pork chops! Everybody loves a good pork chop!
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p.s. Pinned for later consumption!!
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I printed your most recent pork recipe, it looks great!
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Enjoy!
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Thanks so much Debbie!
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This looks so good KR! Yummy I love it and different
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Thanks so much Lynn! xoxo
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You always bring different recipes that I have not tried! I love that
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Thanks again Lynn! It’s hard to come up with something new the fam will like. 🙂
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yes for sure! It’s fun to be challenged!
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Beautiful photography! The recipe looks delightful.
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Why thank you Sheryl, I appreciate that!
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this looks delicious……
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Thank you Sudhir, I appreciate your comment!
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That looks good. I might try make it with lamb tonight since I have all the ingredients except the pork. 🙂 Wish me luck!!
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How did it work out with the lamb?
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Good! Lamb is really fatty, so I trimmed it well and followed the recipe. We will definitely have it again. 🙂 ❤
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Excellent. I’m glad to hear it works with other cuts of meat, thanks! 🙂
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You manage to make this look awesome and easy. I like the combination of spices and colorful greens.🍀(That is for your Irish friend 😉)
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LOL, thank you! 🙂
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This sounds amazing. I have heard of this but never actually tried it. Think I will now. Thanks for the share
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Thank you so much! It tastes brilliant!
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Thank you for the link-back!!
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I appreciate the link-back!!
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