People give me weird looks when I announce this dish. Pork with milk? Unless you are Jewish, where it’s out of court on two counts, why not? The combination of milk and pork produces a nicely nutty sauce counteracting the sweetness brought by the balsamic vinegar and raisins.
1 medium sized onion, thinly sliced
3 tbsp olive oil
4 pork chops
dash of balsamic vinegar
2 bay leaves
Preheat the oven to 200/220 degrees C.
This dish is best cooked in a flat Le Creuset type dish that you can transfer from hob to oven. Otherwise, start the dish off in a frying pan and transfer to a shallow casserole.
Fry the onion lightly in the oil until golden brown. Add the chops and turn them from time to time, frying them for about five minutes. Don’t let the onions stick and burn. Add a light grind of sea salt, the balsamic vinegar, the bay leaves and the raisins. Add the milk and turn the heat up until the milk bubbles. Stir and scrape the pan bottom to ensure nothing is sticking then transfer to the oven and cook for 20 minutes.