Pork Chops in Milk Marinade

Step 1

Generously sprinkle the pork chops with salt. Place them in a shallow, earthenware or porcelain casserole dish.

Step 2

Grate the garlic and mix it with about one cup of the milk. Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk.

Step 3

Cover the dish with plastic foil and place it in the fridge for several hours or overnight. Remove the dish from the fridge about one hour before you start cooking the meat.

Step 4

Chop the onions and the garlic very finely. Heat the oil in a pot and cook the onions until translucent. Add the garlic and cook for another minute.

Step 5

While the onions are cooking, cut the carrot into thin slices or half slices. Slice the pepper and the zucchini as well. Add the vegetables to the pot and cook for another 3-4 minutes.

Step 6

Add the washed and drained rice and stir for a couple of minutes.

Step 7

In the meantime chop the tomatoes into small cubes. Add the tomatoes, tomato paste, sweet paprika, and marjoram to the pot and stir well. Add broth and some pepper.

Step 8

Cover and let cook on low heat for about 20-25 minutes or until the rice is cooked to your liking.

Step 9

While the rice is cooking start with the pork chops. Take them out of the brine and dry them very well with kitchen paper. Mix flour, salt, pepper, and sweet paprika powder and use the mixture to coat the meat on both sides.

Step 10

Heat the oil in a skillet or another pan. You should have a thin film of oil on the entire bottom of the skillet, two tablespoons were enough for my 12-inch skillet.

Step 11

Add the pork and cook for 3 minutes on one side until golden, turn and continue cooking for another 2 minutes until golden. You might add one minute or so if the chops are on the larger side. However, make sure to check if the meat is done to your liking.

Step 12

Transfer pork chops to a warm plate, cover loosely with foil, and let rest for a few minutes until the rice is done and the table is set. Place the meat on serving plates and pour some of the meat juices collected in the platter over the rice and the meat. Serve immediately.