Roast Pork Cooked in Milk and Mustard
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 541
- Total Fat
- 35
- Saturated Fat
- 14
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 46
- Cholesterol
- 166
- Sodium
- 789
- Total: 50 min
- Active: 30 min
Ingredients
Pork:
8 bone-in pork chops, each about 1 1/2 inches thick
1 tablespoon fennel seeds
1 tablespoon ground cumin
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons unsalted butter
Sauce:
1 tablespoon neutral-flavored cooking oil
3 3/4 cups whole milk
1/4 cup bacon drippings
1 tablespoon fennel seeds
4 unpeeled garlic cloves, crushed
2 tablespoons yellow mustard
2 tablespoons white miso
Directions
- For the pork: Preheat the oven to 200 degrees F.
- Season the pork on both sides with the fennel seeds, cumin, salt and pepper.
- Melt the butter in a large skillet over medium heat. Working in batches, add the pork chops in a single layer and cook, until golden brown, 4 to 5 minutes per side. Remove the chops and transfer to a heatproof serving dish and place in the oven while making the sauce.
- For the sauce: Heat a large heavy-bottomed skillet over medium heat. Add the oil, milk, bacon drippings, fennel seeds, garlic, mustard and miso. Bring to a simmer and cook on a low simmer until the sauce is reduced by half, about 20 minutes. Strain the sauce through a fine-mesh sieve and return to the skillet; add the pork chops to coat and heat through. If you would like to cook your pork chops further you can simmer them in the sauce for up to 10 more minutes.