Milk-Braised Pork Chop Salad Recipe
This recipe is great made with a pork butt roast but if you do not have hours to spend roasting it, or you do not want leftovers, you can use a pair of pork loin chops. The flavor will be great, and almost as tender as pork butt roast.
Admirers of ham salad should enjoy this pork chop salad recipe, because of course ham and pork are very similar. Ham tends to be saltier so if it is the saltiness that puts you off ham, try this recipe instead. The pork is braised in milk to give it a nice flavor and to keep it moist and tender, and you will be adding some garlic and thyme to flavor the milk and add a soft, aromatic, and herby taste to the meat.
The salad is dressed very simply with extra-virgin olive oil and then the arugula, tomatoes, and red onion are topped with rich, creamy, homemade potato salad. You can make this while the pork is braising and let it cool in the refrigerator or on the countertop. You can either let the pork cool down or serve it hot or warm. It is good any of these ways.
- 2 pork loin chops, 1 inch thick
- 1½ cups milk
- 2 whole peeled garlic cloves
- 1 sprig thyme
- 2 peeled, chopped medium potatoes
- Mayonnaise, as needed
- 2 handfuls arugula
- 3 halved cherry tomatoes
- Extra-virgin olive oil, as needed
- ¼ sliced red onion
- Thyme sprigs and peppercorns, for garnish (optional)
- Salt and black pepper, to taste
- Preheat the oven to 250 degrees F.
- Arrange the pork in a baking dish and add enough milk to come halfway up the sides of the meat.
- You might not need all the milk.
- Add the garlic and thyme to the dish.
- Tightly cover the dish with aluminum foil and cook in the center of the oven for 45 minutes.
- Flip the chops over, re-cover the dish and cook for another 45 minutes.
- Meanwhile, boil the potatoes in salted water until tender, and then drain off the water.
- Toss with the mayonnaise, salt, and black pepper, and allow to cool.
- Remove the meat from the milk mixture and discard the milk, garlic, and thyme.
- Divide the arugula, cherry tomato halves, and red onion between 2 plates.
- Drizzle a little extra-virgin olive oil over it.
- Top with the potato salad, then add the pork and garnish with the thyme sprigs and peppercorns, if liked.
You can see how braising the pork chop in a light-colored liquid keeps it very pale, but if you prefer a darker piece of meat then feel free to add salt and black pepper to both sides and sauté it for a minute per side in hot oil before adding the milk and braising it, if you desire. Cooking marks such as grill-marks often look good on meat or poultry, but you will get a more delicate-looking result by omitting this step, as you can see from the picture. The creamy potato salad sandwiched between the pork and the arugula adds a lovely contrasting texture, and this makes a really good dinner.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16845 Views)
- Lobster Seafood Salad Recipe with Green Onions (8810 Views)
- An Easy Grilled Bean Salad Recipe (3322 Views)
- Warm Grilled Veggie Salad (3287 Views)
- Grilled Pineapple Salad (3128 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2643 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2511 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2435 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2400 Views)
- Grilled Salad Recipe with Halloumi Cheese (2368 Views)
- Healthy Grilled Bell Pepper Salad (2325 Views)