We believe you are using automation tools to browse our website. Easy recipe for pork chops in milk marinade with lots of garlic and seared in the skillet. And look at those golden chops, pork chop marinade’t they make your mouth water?
This is a Gypsy recipe actually. How to tenderize pork chops with milk? Apparently, milk is more effective in tenderizing meat than other marinades. The milk enzymes seem to break the proteins, softening the fibers and making the meat more tender. However, they will make the meat tangier, while milk keeps is not only tender but also more genuine in taste. How long to marinade the meat?
For at least 2 hours and preferably overnight, so up to 24 hours. I keep it in the marinade overnight most of the time. Flavor the milk marinade by adding spices or dried herbs. In this case, lots of garlic, it imparts the chops an amazing flavor. Use a non-metallic container for marinating the meat, metal might react with the ingredients of the marinade, changing the flavor of the brine.
Always keep the marinating meat refrigerated. However, remove it from the fridge about 30 minutes before cooking, so that the meat has time to reach room temperature. How to brine pork in milk? Sprinkle the meat generously with salt on both sides. Mix about 1 cup milk with the grated garlic cloves and distribute evenly all over the meat. Add the remaining milk, making sure that the chops are covered with the liquid. Cover the dish with its lid or with plastic foil and refrigerate for at least 2 hours and up to 24 hours.
Remove from the fridge about 30 minutes prior to cooking. How to cook in a skillet? Shake the meat well to remove the marinade and pat dry with kitchen towels. The meat really has to be dry.