Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops (about 2 1/2 lb total; 1 1/2 inches thick)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, smashed
- 10 fresh sage leaves
- 6 fresh thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- 1 tsp lemon zest
- 3 cups whole milk
- 1/2 cup low-sodium chicken stock
- 1 tsp Dijon mustard
Do This
- 1. Heat oven to 325°F. Pat chops dry; season with salt and pepper; lightly dredge in flour.
- 2. Sear chops in olive oil and butter (3–4 minutes per side) until deeply browned; remove to a plate.
- 3. Sauté onion in the same pot 4–5 minutes; add garlic 30 seconds.
- 4. Add milk, stock, herbs, bay, and lemon zest; bring just to a gentle simmer.
- 5. Return chops and juices; cover and braise in oven 35–45 minutes, until 145°F internal.
- 6. Remove chops; blend or whisk the sauce smooth, then simmer 3–5 minutes; stir in Dijon and season.
- 7. Spoon the milk-and-herb gravy over the chops and serve hot.
Why You’ll Love This Recipe
- The milk braise keeps pork chops tender and forgiving, even if they’re usually a little dry for you.
- Aromatic herbs gently perfume the gravy without making it taste heavy or fussy.
- One pot, simple ingredients, and a sauce that tastes like pure comfort food.
- Leftovers reheat beautifully for an easy next-day dinner.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, 1 lemon (for zest)
- Dairy: whole milk (3 cups), unsalted butter
- Meat: 4 bone-in pork chops (about 2 1/2 lb total, 1 1/2 inches thick)
- Pantry: all-purpose flour, olive oil, low-sodium chicken stock, Dijon mustard, kosher salt, black pepper, bay leaf
- Herbs: fresh sage, fresh thyme, fresh rosemary
Full Ingredients
For the Pork Chops
- 4 bone-in pork chops (about 2 1/2 lb total; 1 1/2 inches thick)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (for light dredging)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Milk and Herb Braise
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, smashed
- 10 fresh sage leaves
- 6 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 tsp finely grated lemon zest
- 3 cups whole milk
- 1/2 cup low-sodium chicken stock
To Finish the Gravy
- 1 tsp Dijon mustard
- Additional kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat and prep the pork
Preheat your oven to 325°F.
Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Sprinkle the 2 tbsp flour onto a plate and lightly dredge the chops, shaking off any excess. You’re not looking for a thick coating—just a thin dusting that helps with browning and gives the sauce a little body.
Step 2: Sear for deep flavor
Heat a heavy, oven-safe pot or deep skillet with a lid (a Dutch oven is ideal) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter.
When the butter is melted and sizzling, add the pork chops in a single layer. Sear for 3–4 minutes per side, until richly browned. (If your pan is crowded, sear in two batches so you get real browning.)
Transfer the chops to a plate and keep any juices—those go back into the sauce.
Step 3: Cook the onions and garlic
Reduce heat to medium. Add the sliced onion to the same pot and cook, stirring and scraping up browned bits, for 4–5 minutes until softened and lightly golden.
Add the smashed garlic and cook for 30 seconds, just until fragrant.
Step 4: Build the milk-and-herb braising liquid
Pour in the 3 cups whole milk and 1/2 cup chicken stock. Add the sage leaves, thyme sprigs, rosemary sprig, bay leaf, and 1 tsp lemon zest.
Bring the liquid up to a gentle simmer over medium heat. Do not boil hard—milk behaves best with gentle heat.
Note: The milk may look like it’s separating as it cooks. That’s normal for this style of braise, and it turns into a tender, savory sauce once blended or whisked smooth.
Step 5: Braise gently in the oven
Return the pork chops (and any collected juices) to the pot, nestling them into the liquid.
Cover with a lid and transfer to the oven. Braise at 325°F for 35–45 minutes, until the pork reaches 145°F in the thickest part (check with an instant-read thermometer).
If you prefer very soft, spoon-tender pork, you can cook to 155°F; the meat will be slightly more done but very tender from the gentle braise.
Step 6: Make the gravy smooth and comforting
Transfer the pork chops to a serving platter and loosely tent with foil. Let them rest while you finish the sauce.
Remove and discard the thyme sprigs, rosemary sprig, and bay leaf (leave the sage if you like its look and flavor, or remove it for a smoother finish).
For a velvety gravy, use an immersion blender directly in the pot and blend until smooth. If you don’t have one, carefully transfer the sauce to a blender, blend until smooth, then return it to the pot.
Set the pot over medium heat and simmer the sauce for 3–5 minutes, stirring often, until it lightly thickens into a spoonable gravy.
Stir in 1 tsp Dijon mustard. Taste and adjust with additional salt and pepper as needed.
Step 7: Serve with plenty of sauce
Spoon the warm milk-and-herb gravy over the pork chops. Serve immediately.
This is especially good with mashed potatoes, buttered egg noodles, creamy polenta, or crusty bread to catch every bit of sauce.
Pro Tips
- Use thick chops: Aim for 1 1/2-inch chops. Thin chops can overcook before the sauce has time to develop.
- Keep the heat gentle: A hard boil can cause the milk to scorch or reduce too aggressively. Gentle simmering and oven braising give the best texture.
- Brown matters: Take the time to get a deep sear. Those browned bits are the backbone of the gravy’s flavor.
- Blend for a smooth gravy: The sauce may look curdled as it cooks; blending turns it silky and “gravy-like.”
- Thermometer wins: Pull at 145°F for juicy chops, or go to 155°F for a more braised, tender texture.
Variations
- Garlic-sage heavy: Increase sage to 14 leaves and add 1 extra clove of garlic for a bolder, more aromatic sauce.
- Mushroom add-in: Add 8 oz sliced cremini mushrooms after the onions; sauté 5 minutes before adding milk for an earthier gravy.
- Boneless chops: Use 4 boneless pork chops (about 8 oz each) and start checking doneness at 25–30 minutes in the oven.
Storage & Make-Ahead
Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Store chops with plenty of sauce to protect them from drying out.
To reheat, warm gently in a covered skillet over low heat until the pork reaches 165°F, adding 2–4 tbsp milk or stock if the gravy is too thick. Avoid boiling to keep the sauce smooth.
Freezing: You can freeze the pork and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Nutrition (per serving)
Approximate, per serving (1 pork chop plus sauce): 520 calories, 38 g protein, 34 g fat, 12 g carbohydrates, 3 g sugar, 1 g fiber, 820 mg sodium.
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