Try these Creamy Pork Chops with Milk Gravy for something a little different! Tender, fatty pork and savory milk curds make every bite irresistible.
I haven’t had pork chops like these anywhere else. It’s my mom’s special recipe, so this dish will always be extra special to me.
Here, the “gravy” isn’t really gravy in the usual sense. The milk cooks all the way down until you’re left with these rich, savory little curds that cling to the pork. And I’m telling you, those curds are ridiculously good.
The pork is incredibly tender, too. The milk helps tenderize it while infusing it with all that umami flavor.
It’s one dish I simply cannot eat without rice. Mix those milk curds right into a pile of rice, and you’ll see exactly what I mean.
And the smell while it’s simmering? Heavenly. The second it starts filling the kitchen, you just know you’re in for a treat.
If you’re looking for something uniquely delicious, this one’s a must-try.
Ingredients
- Pork chops. Bone-in or boneless both work. I recommend chops about 3/4 to 1 inch thick so they don’t overcook while the marinade reduces.If using thinner chops, reduce the browning time so they don’t overcook.
- Evaporated milk. This is the base of the marinade. As it cooks down, the milk solids separate into flavorful little curds that coat the pork.
- Liquid Seasoning and Worcestershire sauce. Add a concentrated savory, umami flavor to the marinade.
- Soy sauce. Adds saltiness and even more savory flavor.
- Sugar. Balances the salty, savory seasonings.
- Ground black pepper. Adds a little warmth and peppery bite.
- Butter. For browning the pork chops and adding extra richness.
How to Make Creamy Pork Chops
This might not be something you’ve had before, but trust me, it’s good! The little milk curds are my favorite part, especially mixed with rice. And they’re really easy to make. Here’s how:
1. Marinate the pork chops.
Mix the evaporated milk, liquid seasoning, soy sauce, Worcestershire sauce, sugar, and pepper. Add the pork chops, cover, and refrigerate for at least 1 hour.
2. Brown the pork chops.
Remove the chops from the marinade and reserve the liquid. Melt the butter in a large skillet, then brown the pork chops on both sides. Work in batches if needed.
3. Add the marinade.
Return all the pork chops to the skillet and pour in the reserved marinade. Bring it to a gentle simmer.
4. Cook until dry.
Reduce the heat to medium-low and cook, turning the pork chops and stirring frequently. Keep going until the liquid has completely evaporated and the milk solids separate into small curds that cling to the pork. The pork chops should reach 145°F internally.
5. Serve.
Remove from the heat and serve the pork chops with rice. Make sure to mix the curds right into the rice for even more flavor. Enjoy!
Tips for the Best Creamy Pork Chops
- Adjust the browning time to the thickness. Thicker pork chops may need about 3-4 minutes per side, while thin-cut chops may only need 1-2 minutes per side. You’re just looking for good browning at this stage since they’ll finish cooking in the marinade.
- Marinate longer. One hour works, but a longer marinade gives the pork more time to soak up all that savory flavor.
- Don’t stop cooking while the sauce is still wet. This is important! Keep cooking and stirring until the liquid has evaporated and the milk solids separate into small curds. Those flavorful curds should cling to the pork chops. That’s exactly how they’re supposed to look.
- Watch the pork’s temperature. The chops should reach 145°F internally. Avoid overcooking them while you wait for the marinade to reduce. If the pork is done before the sauce is dry, remove the chops temporarily and let the marinade continue cooking, then return them to the pan at the end.
How to Store and Reheat
To Store: Let the pork chops cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the pork chops in a covered skillet over low heat until heated through. Microwave individual portions in 30-second intervals until warm.
More Dinner Recipes You’ll Love
Creamy Pork Chop Recipe
Ingredients
- 6 pork chops
- 1 can 12 ounces evaporated milk
- 1 tablespoon liquid seasoning
- 1 ½ tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon ground black pepper
- 2 tablespoons butter
Instructions
- In a large bowl, combine evaporated milk, liquid seasoning, soy sauce, Worcestershire sauce, sugar, and ground black pepper. Add the pork chops and toss until well coated. Cover and marinate in the refrigerator for at least 1 hour.
- Remove the pork chops from the marinade, letting the excess drip back into the bowl. Reserve the marinade. Melt butter in a large skillet over medium-high heat. Brown the pork chops, about 3 minutes per side. Work in batches if needed.
- Return all the pork chops to the skillet. Pour in the reserved marinade and bring it to a gentle simmer, about 2-3 minutes. Reduce the heat to medium-low. Cook for 10-15 minutes, turning the pork chops occasionally, until the liquid has evaporated and the milk solids separate into curds.
- Serve creamy pork chops with rice. Mix the curds right into the rice for even more flavor. Enjoy!
