Braciole di Maiale al Latte

Since it is my turn to cook today, I thought I could share the recipes I am cooking.

This recipe is for pork chops cooked in milk. I usually substitute goat chops. It is very simple and the result is very tasty.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons oil (I use olive oil)
• 4 1-inch-thick pork (or goat or lamb) chops
• 2 garlic cloves, lightly crushed
• 4-5 fresh sage leaves
• Salt
• White pepper
• 3/4 cup milk

In a large skillet, heat the butter and oil until the butter foams. Add the chops, garlic, and sage. Sauté the chops over medium heat until brown on both sides, about 5 to 6 minutes. Season lightly with salt and pepper. Add the milk. Stir to pick up the bits and pieces attached to the bottom of the skillet. Simmer for 12-14 minutes, turining the chops once during the cooking. If the milk evaporates completely during cooking, add a bit more.

Transfer the chops to a plate. Raise the heat and cook the sauce down until only a few tablespoons of thickened curds are left in the skillet. Off the heat, remove as much fat as possible. Return the chops to the skillet and return to the heat again. Cook briefly until the chops are well coated with the thick, browned milky sauce.

(Recipe from Modern Italian Cooking.)