Milk Braised Pork Chops (or Chicken Breasts) is one of those lovely dishes that looks fancy but comes together so easily in your kitchen. The meat turns out so tender and juicy, with the most wonderful creamy sauce that’ll have everyone asking for seconds.
What makes this recipe truly special is how the milk and butter create the most delicate, silky braising liquid that keeps everything moist and flavorful. The combination of garlic powder, ginger, and paprika works together beautifully—you get warmth and depth without any fussiness.
I love serving this on a quiet weeknight when I want to feel like I’ve made something truly special for my family. It’s the kind of comforting dish that brings everyone to the table with happy hearts, and I never have leftovers to worry about.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Milk Braised Pork Chops (or Chicken Breasts)
Ingredients
- 2 pound Chicken
- 4 tablespoon Butter
- 0.5 cup All-Purpose Flour
- 0.25 teaspoon Garlic Powder
- 0.25 teaspoon Ginger
- 1 tablespoon Paprika
- 1 tablespoon Onion Powder
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 cup Milk
Instructions
- Combine flour and seasonings in small bowl or Ziploc bag.
- Dredge each chop or breast in flour mixture.
- Heat butter in a large skillet and brown meat on each side, about 2-3 minutes per side.
- Sprinkle remaining flour in the pan and add half of the milk.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- Turn meat over and add remaining milk.
- Cook for another 30 minutes.
- For heavens sake, make sure you have a big pot of creamy mashed potatoes to serve with the pork and gravy.
