John Mason John Mason

St John’s Sirloin Pork Chops Braised in Milk

Milk, you say? Milk, I say. Some say that leche's lactic acidity does the heavy lifting in the tenderizing department during the braise. Whatever its role, I can't imagine a better braising medium for pork because, unlike broths or juices, the milk breaks itself down, too, into little curds or nuggets that taste something like Sugar Babies.

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