Ok this is a hybrid recipe from Frankie Celenza on youtube- Struggle Meals here’s his oven braised recipe- and Kathy Hester’s Creamy Polenta from Vegan Slow Cooking for 2 or just You
Here’s how I slow cooked it Serves 2 very hungry adults, or one adult for three meals: (1 dinner, 2 lunches, and a bit more meat for the Friday Leftover Fried Rice pot-
Milk Braised Pork
2 bone in thick cut pork chops OR 1/3 to 1/2 boneless pork loin, or shoulder roast ( I used pork chops so figure out the lbs you’ll need)
1/2 onion sliced
2 garlic cloves peeled and smashed
Salt
Pepper
1 lemon, peeled ( try to keep as much white pith off the peel) 2-3, and cut in half
1 cup milk
1/2 cup chicken stock or equal amount water 1/2 tsp better than bouillon chicken base
1Bay leaf
2 tsp dried sage
1 tsp dried thyme
In a large cast iron skillet heat olive oil to a shimmer, add onion and sauteed on medium until it picks up some color and is translucent. Add garlic pieces and cook for one minute, remove and add to 3-4 quart slowcooker insert, set aside
Season your pork chops with salt and pepper . Sear pork chops in the oil , browning on all sides. Add to insert with pan drippings.
Add milk, broth or water plus bouillon. Add the lemon peel, just of lemon halves, sage and thyme. Taste broth (if you want, I get safety issues, you can season after too ) for salt and pepper and adjust.
Cook on low for 6-8 hours ( 6-7 is ideal) Remove bay leaf and large garlic cloves, and lemon from sauce. Remove bones and meat. Set in a keep warm oven covered. Reserve the liquid
Polenta-Slow cooker
1/3 yellow grits or Polenta
1 cup of the braising liquid from pork, milk curds included
1 cup water or milk I used water
Wipe out insert of 3 quart slow cooker and apply a liberal coat of non stick oil spray or butter . In greased slow cooker add polenta and liquids , stir to combine cook on high for 1 hour stirring about halfway through. Grits are done when it turns creamy.add 1 tablespoon of butter or olive oil, ( I used butter) and if you’d like about 1/2 cup of melting cheese such as mozzarella or 1/2 cup paramasan. Or you can add both. Stir until cheese melts and add more salt and pepper to taste.
To serve: spoon polenta in a bowl and top with the pork, it should fall off the bone. You can top with parsley or chiffonaded, basil if you’d like. It’s a bit yellow/beige.
Icy-Establishment298
Notes:
This was amazing. The pork chops were tender and fell off the bone in large twnder chunks. The braising liquid isn’t pretty, The lemon turned the milk into a rough ricotta. Frankie spooned the curds on top but honestly, Im not a fan of curds, so I just stirred those into my polenta as part of it’s cooking liquid. They became part of the polenta and added some of extra flavor
Normally, I’m not part of the you have to sear before slow cooking meat, but in this case it’s necessary. Those brown bits really added texture and flavor. I would not skip this step, but if you do make this, and skip it love to hear about it.
I used Kathy Hester’s “Pumpkin Polenta” as a launching pad without the pumpkin, but honestly a little extra sage and keeping the pumpkin savory would have made it even better. A perfect fall meal.
You can make Polenta on the stove or use Martha Stewart’s oven polenta if you want. I’m lazy and hate making polenta on the stove so my slow cooker worked well. I poured a little dish of liquid ion my pork and kept it warm in the oven at 175 F while the polenta cooked . It didn’t dry out.
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Ok this is a hybrid recipe from Frankie Celenza on youtube- Struggle Meals here’s his oven braised recipe- and Kathy Hester’s Creamy Polenta from Vegan Slow Cooking for 2 or just You
https://youtu.be/irpSm_sqJfg
Here’s how I slow cooked it Serves 2 very hungry adults, or one adult for three meals: (1 dinner, 2 lunches, and a bit more meat for the Friday Leftover Fried Rice pot-
Milk Braised Pork
2 bone in thick cut pork chops OR 1/3 to 1/2 boneless pork loin, or shoulder roast ( I used pork chops so figure out the lbs you’ll need)
1/2 onion sliced
2 garlic cloves peeled and smashed
Salt
Pepper
1 lemon, peeled ( try to keep as much white pith off the peel) 2-3, and cut in half
1 cup milk
1/2 cup chicken stock or equal amount water 1/2 tsp better than bouillon chicken base
1Bay leaf
2 tsp dried sage
1 tsp dried thyme
In a large cast iron skillet heat olive oil to a shimmer, add onion and sauteed on medium until it picks up some color and is translucent. Add garlic pieces and cook for one minute, remove and add to 3-4 quart slowcooker insert, set aside
Season your pork chops with salt and pepper . Sear pork chops in the oil , browning on all sides. Add to insert with pan drippings.
Add milk, broth or water plus bouillon. Add the lemon peel, just of lemon halves, sage and thyme. Taste broth (if you want, I get safety issues, you can season after too ) for salt and pepper and adjust.
Cook on low for 6-8 hours ( 6-7 is ideal) Remove bay leaf and large garlic cloves, and lemon from sauce. Remove bones and meat. Set in a keep warm oven covered. Reserve the liquid
Polenta-Slow cooker
1/3 yellow grits or Polenta
1 cup of the braising liquid from pork, milk curds included
1 cup water or milk I used water
Wipe out insert of 3 quart slow cooker and apply a liberal coat of non stick oil spray or butter .
In greased slow cooker add polenta and liquids , stir to combine cook on high for 1 hour stirring about halfway through. Grits are done when it turns creamy.add 1 tablespoon of butter or olive oil, ( I used butter) and if you’d like about 1/2 cup of melting cheese such as mozzarella or 1/2 cup paramasan. Or you can add both. Stir until cheese melts and add more salt and pepper to taste.
To serve: spoon polenta in a bowl and top with the pork, it should fall off the bone. You can top with parsley or chiffonaded, basil if you’d like. It’s a bit yellow/beige.
Notes:
This was amazing. The pork chops were tender and fell off the bone in large twnder chunks. The braising liquid isn’t pretty, The lemon turned the milk into a rough ricotta. Frankie spooned the curds on top but honestly, Im not a fan of curds, so I just stirred those into my polenta as part of it’s cooking liquid. They became part of the polenta and added some of extra flavor
Normally, I’m not part of the you have to sear before slow cooking meat, but in this case it’s necessary. Those brown bits really added texture and flavor. I would not skip this step, but if you do make this, and skip it love to hear about it.
I used Kathy Hester’s “Pumpkin Polenta” as a launching pad without the pumpkin, but honestly a little extra sage and keeping the pumpkin savory would have made it even better. A perfect fall meal.
You can make Polenta on the stove or use Martha Stewart’s oven polenta if you want. I’m lazy and hate making polenta on the stove so my slow cooker worked well. I poured a little dish of liquid ion my pork and kept it warm in the oven at 175 F while the polenta cooked . It didn’t dry out.
Sorry I didn’t take slow cooker pics,I forgot.
But yeah, this is really a A+ recipe