Pork Chop with Lemon and Sage



3 pounds boned pork shoulder roast, fat trimmed $

2 tablespoons all-purpose flour

1 1/2 tablespoons kosher salt

2 teaspoons fresh-ground pepper

2 tablespoons olive oil

4 cloves garlic, minced

5 fresh sage leaves

3 1/2 cups whole milk

1 teaspoon grated lemon peel


Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10-12 inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).

Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden (about 1 minute). Add to the slow-cooker, along with milk and lemon peel.

Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

Transfer pork to a board and slice. Serve meat with sauce on the side.

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