Cooking pork in milk keeps the meat from drying out and accentuates its mild sweetness. When the pan comes out of the oven, the chops are bathed in a highly seasoned, milky sauce. Special dishes often require planning ahead, and like most of our white and lean meat dishes at Via Carota, these pork chops are brined for two days before cooking.

Hearty eaters (and those who love leftovers) should double this recipe.

Featured in “The Magic of the Milk Braise,” by Ella Quittner.

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From Via Carota: A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant by Jody Williams and Rita Sodi, with Anna Kovel. Copyright © 2022 by Jody Williams and Rita Sodi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. 

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