Can we discuss desert island meals for a minute? If I was stranded on a desert island with a limited menu, here’s what I would have: bacon, pasta with brie and tomatoes, and chocolate chip cookies. The Southern husband would have scallops, shrimp and grits, and this very specific pork chops in milk gravy recipe. He lights up like a Christmas tree whenever he sees pork chops and milk coming out of the fridge simultaneously, and given that this is a super simple, super delicious combo of tender pork in a creamy milk sauce, who could blame the guy?
So how easy IS this recipe? As easy as this: saute some flour-dusted boneless pork chops in a little butter and olive oil until they are browned on both sides. Then pour in a mixture of whole milk, flour and spices and turn the heat down and let the whole thing simmer until the pork chops are tenderly cooked through and the milk has reduced down to a thick and creamy gravy.
I like to slice the pork chops into thin sections and serve the whole shebang over baby spinach, but I can tell you from experience that if you want to throw caution to the wind and add some mashed potatoes to the mix, you are pretty much smack in the middle of pork chop heaven.
- 4 boneless pork chops, about 1/2 inch thick
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups whole milk
- 1 tablespoon butter
- 1 tablespoon fresh chopped thyme
- Put flour, salt and pepper in a plastic bag and add pork chops. Shake until well-coated with flour.
- Melt butter in a heavy large frying pan over medium high heat. Cook pork chops until lightly browned, about 3 minutes per side.
- Add flour mixture from the plastic bag to 1/2 cup of the milk and stir well. Pour over the pork chops, turn heat to low and cover. Cook for 20 minutes.
- Turn pork chops over and add the remaining milk and the chopped thyme. Cover and cook another 20 minutes.
- Take cover off and cook another 15-20 minutes. If the gravy is too thick you can thin with a little more milk – if it is too thin, add a tablespoon of flour mixed with 2-3 tablespoons of milk.
- You can either serve the pork chops as is, or you can slice them. Pour gravy over the chops and serve – I like these over baby spinach, but they are also wonderful over mashed potatoes. Or both!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!