MILK BRAISED PORK CHOPS RECIPES

Steps:

• Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork chops; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium; cook 4 to 6 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate, and cover with foil to keep warm.
• In same skillet, melt remaining 2 tablespoons butter over medium heat; add onions and 3 teaspoons of the thyme. Cook 5 to 6 minutes, stirring occasionally, until onions are translucent and begin to brown.
• Add apple; cook 1 to 2 minutes. Add chicken broth; simmer uncovered 6 to 7 minutes, stirring occasionally, until apples are crisp-tender and sauce is reduced. Serve onion mixture over pork; garnish with remaining 1 teaspoon thyme.

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.