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Should I soak pork chops in milk before frying?

savourontario.milk.org - Milk Brined Pork Chops with Mushroom Sauce - Savour Ontario

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Brining with milk is a great way to tenderize pork and other meats. The brining process opens up the protein to absorb the flavours of your brine and prevents it from drying during the cooking process. Chef Missy Hui promises us, “The brining process will give you the greatest pork chop of your life. Brining with milk is a great way to impart a number of flavours into your protein. It’s excellent because it increases the caramelization of amino acids –that beautiful crusting on the exterior of a pork chop. The combination of the milk and the salt is magical.”

Milk Brined Pork Chop

Prep 20 MIN Cook 30 MIN Brining 24-48 HOURS

Ingredients 4 pc 10oz bone-in pork loin chop, tied 2 cups (500g) Ontario whole (3.25%) milk, cold 2 cups (500g) water 1/4 cup (60g) kosher salt 1 tbsp (15g) dark brown sugar 1/4 stick (2g) cinnamon 3 sprigs (3g) thyme 2 sprigs (3g) sage 1/2 tsp (1g) mustard seed 8 pc (1g) whole black peppercorn 1 clove (5g) garlic

Method

Step 1 In a pan over high heat, bring water, salt, sugar, cinnamon, thyme, sage, mustard seed, black peppercorns and garlic to a boil. As soon as it boils, remove from heat and let cool to room temperature.

Step 2 Once cooled, add in cold milk and stir to combine.

Step 4 Cover and place in fridge to brine overnight, ideally 24-48 hours.

Step 5 Remove pork from brine and discard brine.

Step 6 Pat pork dry with paper towels or clean kitchen towel and set aside until ready to cook.

Chef Missy Hui Brines Pork With Ontario Milk

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Mushroom Sauce Ingredients 4 pc (~170g) King Oyster mushroom, cut on bias 2 cups (~227g) Ontario Button mushrooms, cleaned and whole 1 cup (~227g) Hen of the Woods or Oyster mushroom (or other preferred mushroom) 1 medium Spanish onion (300g), small dice 3 cloves garlic (15g), minced 3 sprigs(5g) fresh rosemary, picked and finely chopped 2 tbsp (8g) finely chopped parsley 1 cup (250ml) Ontario dry white wine 1 cup (250ml) chicken stock 2 cups (490g) Ontario 35% cream 2 tbsp (30g) canola oil 2 tbsp (30g) local unsalted butter

Method

Step 1 Preheat oven to 400°F(205°C)

Step 2 In a large, cast iron skillet over medium heat, add 2 tbsp canola oil or other high smoke point oil. Step 4 Sear until golden crust begins to develop and then flip over and place in the pre-heated oven. Brined pork chops are considered safe and delicious cooked to medium (internal temperature 145°F-150°F); however, they will still be very flavourful and juicy cooked well done (temperature 160°F-165°F). Cook to your preference—roughly 8-10 minutes for medium and 14-16 minutes for well done. Chef’s note: if your pork chops are boneless, the cooking time will be less.

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Step 5 Remove pork from oven. Place pork chops on a tray or plate next to the stove (or other warm spot) to rest. Step 6 Now, on the stove top, in the same pan you cooked your pork chops, add in the unsalted butter, mushroom and onions. Step 7 Cook over medium heat until mushrooms and onions begin to colour and the delicious crusty bits on the bottom of thepan from searing begin to release. Tip: Deglazing is the process of adding liquid to a pan or skillet to release caramelized ingredients that have stuck to the bottom. Step 11 Simmer until liquid has reduced by 1/2 and is rich and creamy (5-8 minutes). Step 13 Remove tie from pork chop and place on serving plate. Add any juices from rested pork to the sauce. Spoon mushroom sauce over pork. Enjoy!!!

Chef’s Tip: This dish is best served with pasta or rice.

Chef Missy’s Fresh, Hand-Rolled Pasta

Prep 5 MIN Cook 15 MIN Rest 15 MIN

If you prefer fresh pasta, here’s an easy recipe to roll by hand. The fat in the sour cream works against the formation of long gluten strands allowing for a shorter rest period and a tender dough that is easy to roll very thinly, even with just a rolling pin. Ingredients 2 cups (275g) all-purpose flour 1/2 tsp salt 2 large eggs 60 g high fat Ontario sour cream 1 tsp water

Method

Step 1 Combine flour and salt in a large bowl.

Step 2 Make a well in the centre of the flour and salt and add eggs, sour cream and water. Step 3 Using a fork, in a circular motion mix the liquid ingredients, slowly beginning to incorporate the flour. Step 4 When liquid is fully incorporated into the flour and dough is beginning to form, begin working dough by hand.

Step 5 Knead until a smooth and cohesive dough forms.

Step 6 Wrap in plastic wrap and rest on counter for 15-20 minutes. Step 7 Roll to desired thickness (4mm-8mm is best) and cut to desired shape. Long thin noodles or rough-cut, rustic shapes are always very popular.

Step 8 Boil in boiling salted water for 30-45 seconds.

Step 9 Serve immediately.

Written by Missy Hui Chef Chef Missy Hui’s passion for cooking came to life in Hamilton, Ontario, having spent most days after school cooking and eating with her grandma. While in Toronto, on a summer off from McGill University, Missy enrolled in culinary school and never looked back. After working overseas, Missy returned home and, in 2007, joined The McEwan Group for the opening of ONE Restaurant. Working her way through the ranks she was promoted to Executive Chef/Chef de Cuisine of Fabbrica in 2014. In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize. She has had her work featured on a number of platforms and was honoured to get to be a part of the recently published Faces of Food. In 2018 Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering and consultancy under the name eatkander. Her food styling can be seen in the Fresh Origins 2020 Chef’s Edition Calendar. Missy is thrilled to have been a guest sous chef on the current season of Cook Like a Chef. Chef Missy Hui’s passion for cooking came to life in Hamilton, Ontario, having spent most days after school cooking and eating with her grandma. While in Toronto, on a summer off from McGill University, Missy enrolled in culinary school and never looked back. After working overseas, Missy returned home and, in 2007, joined The McEwan Group for the opening of ONE Restaurant. Working her way through the ranks she was promoted to Executive Chef/Chef de Cuisine of Fabbrica in 2014. In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize. She has had her work featured on a number of platforms and was honoured to get to be a part of the recently published Faces of Food. In 2018 Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering and consultancy under the name eatkander. Her food styling can be seen in the Fresh Origins 2020 Chef’s Edition Calendar. Missy is thrilled to have been a guest sous chef on the current season of Cook Like a Chef.

savourontario.milk.org - Milk Brined Pork Chops with Mushroom Sauce - Savour Ontario

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