Sunday Supper: Pork Braised in Milk and Cream

[Photograph: Sydney Oland]

When searching in my kitchen for things to toss into my braising dish, milk and cream are not the first to jump out. But after a few conversations with a dear friend I was inspired to look into recipes for pork braised in milk and cream. The final product is moist and tender, and the milk and cream create a thick, curdled, porky sauce that is unlike anything I have ever tasted before. The sauce is flavored simply with lemon and sage, and served with spätzle or egg noodles, this roast has officially become one of the dishes I will crave on dreary Sunday afternoons. That being said, I'm not sure that it's the dish I'll be reaching for if the new boss is coming over for dinner. As delicious as this thick, beige, pork infused sauce might be, it is just not the prettiest thing that's ever come out of my kitchen.

It might seem daunting to spend 4-5 hours in the kitchen, but your obligation to dinner is really no more than turning the roast every 30 minutes. To be honest, recipes like this are a built-in excuse to watch that movie you've been saving, start a new book, or finish the laundry. Basically, you can do everything you want (within reach of your kitchen) besides taking a nap (who naps for less than 30 minutes? Honestly).

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Pork Braised in Milk and Cream

About the author: Sydney Oland lives in Somerville, Mass. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)