Rosemary-Infused-Milk-Braised Pork Chops

Three center cut pork chops sat on the counter. They weren't as thick as we would have liked, so cooking them right was essential. Discussion ensued: "What would be the best cooking method to ensure tenderness?" "How about braising?" "But it's already 6:15 and I'm so hungry!" "But a quick braise in the right liquid would work." "What's the right liquid?" "Isn't pork sort of like veal? And veal is tender because they feed the calves milk? How about milk?"

And there you have it. The conversation that was the basis for our newest concoction, Rosemary-Infused-Milk-Braised Pork Chops. We seasoned and browned the chops, then braised them in (fat-free) milk with a sprig of rosemary thrown in. Surprisingly tender pork chops with a hint of herby flavor was the achieved result. A side of steamed green beans and we had a pretty easy, quick, delicious dinner.

Ingredients:

3-4 center cut pork chops

2 tablespoons flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon olive oil

1 teaspoon butter

1 1/2 cups milk

1 sprig rosemary

In a shallow bowl, season the flour with salt and pepper. Coat the pork chops in the seasoned flour and set aside on a separate plate. Whisk the milk into the remaining flour and set aside. Heat the olive oil and butter in a large skillet and brown the pork chops over medium heat, about three minutes each side, then take them out and set them aside. Set heat to low and allow the skillet to cool before adding the milk/flour mixture to the skillet. Stir well then return the chops to the skillet. Cover and cook over low heat for twenty minutes. Turn the chops and cook for another twenty minutes, covered. Remove the cover and cook for an additional ten minutes so that the liquid will reduce slightly. Remove the rosemary sprig and serve the pork chops with your favorite vegetable or starch.