Pork Braised in Cream

I have discovered that pork braised in milk / cream is incredibly tasty. May not be the best looking meal - but OMG so yummy.

I had grown up eating pork which is tenderized using vinegar and is also tasty but there is a acidity to it that sometimes I'm not in the mood for.   But with milk, the meat is tender and no acidity. A win/win.


So, here is one of the recipes I have for pork braised in milk/cream.  Since it's the one in the picture... it seemed like a good choice. no? :P

Pork Chops Braised in Tomato Cream with Mushrooms

• 2 pork chops 
• 1/2 cup tomatoes, chopped (canned are fine, Roma or caprese) 
• 1/2 cup dry white wine 
• 1/4 cup porcini (which I didn't have so I used fresh Shiitake) 
• 1/2 cup button mushrooms (or baby portabella)
• 1 - 2 tablespoons butter
• salt
• pepper

In a nice sized pan, melt the butter and brown the pork chops.   Once the chops have a nice brown to them,  add the white wine to deglaze the pan.  Let the wine simmer for a minute or so, add the tomatoes, cream, porcini mushrooms, salt and pepper.    Simmer, covered (with a slight gap to let the steam out) for 45 minutes.  Turn the chops a few times during the 45 minutes. 

About 10 minutes before your timer goes off for the chops, saute the button mushrooms in a pan with some butter.  Check the chops, they should be tender.  If so, add the sauteed mushrooms to the pan and simmer uncovered for 5-7 minutes so that the flavors meld.  If the meat isn't tender, continue to braise until ready.  Check on salt and pepper.  Serve.