Ingredients
2 tablespoons of olive oil
4 of bone-in pork chops, Frenched-boned*
1 teaspoon of salt
1 teaspoon of pepper
1 ½ cups of milk
1 cup of heavy cream
¼ teaspoon of baking soda
of Garlic, one head cut crosswise
10 of sprigs thyme
Directions
1
Perfect for a chilly winter night, this satisfying recipe results in super-tender meat steeped in an incredibly rich and flavorful gravy. The secret is braising: a moist-heat technique that involves cooking meat in some type of liquid in an enclosed pot on low heat. Pair the pork chops with crispy-on-the-outside, creamy-on-the-inside Hasselback potatoes or mushroom risotto.