pork loin braised in milk

Recipe via. Thanks Martha for another dinner success in the Meservy home.


  • 2 tablespoons olive oil
  • 8 boneless pork loin chops, (about 1 1/4 pounds)
  • Coarse salt and freshly ground pepper
  • 2 cups milk
  • 5 to 6 sprigs thyme, plus 1 teaspoon fresh thyme leaves [we were fresh out of thyme sprigs, so we just used about 1 T dried thyme total]
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
  2. Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.[I bought thin pork loin, so the simmering only took ~20 min]
  3. Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately. [skipped the blending process, and was absolutely delicious]

note: we served the gravy over the pork and the mashed potatoes, which proved to be a delicious combination.


Grilled Coconut Lime Tilapia Tacos with Kiwi Salsa

Will and I made these this weekend. Recipe found via www.howsweeteats.com/2012/02/grilled-coconut-lime-tilapia-tacos-with-kiwi-salsa/  . They were bursting with fresh flavors, and super healthy.

We weren’t sure about the kiwi salsa at first, but after eating it, I can fully endorse it: it was absolutely delicious. We added tomatoes to the recipe for an extra bit of fruity goodness.

Grilled Coconut Lime Tilapia Tacos

serves 4

6 tilapia filets

1/3 cup light coconut milk

1 teaspoon freshly grated lime zest

3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/2 teaspoon pepper

whole wheat tortillas

for topping: chopped avocado, shredded lettuce, cilantro

2-24 hours before serving, add tilapia filets to a large ziplock bag. Combine coconut milk, lime zest, salt, pepper and garlic in a bowl, stirring to combine, then pour over tilapia, shaking the bag to coat. Let marinate for 2-24 hours. [***we marinated for 3 ish hours…next time I am going to try overnight for an even bolder flavor]

Preheat your grill (or a skillet or oven – make this how you choose) to a medium-high heat and add tilapia. Cook for 3-4 minutes per side, until fish flakes with a fork. Serve with warm tortillas and toppings of you choice. [we used a skillet]

Kiwi Salsa

4 kiwi fruit, peeled and chopped [we used two]

2 tablespoons finely chopped red onion

1/2 jalapeno, chopped

2 tablespoons chopped cilantro

pinch of salt

pinch of pepper

Combine all ingredients in a bowl and mix! [*we also added tomatoes]