Milk-Braised Loin of Pork with Fennel & Cabbage

Milk-Braised Loin of Pork with Fennel & Cabbage
Photo by Scott Phillips


  • ½ small head Napa cabbage, quartered lengthwise, cored, and cut into 1-inch thick ribbons
  • 2 Tbs. all-purpose flour
  • ½ cup coarse fresh breadcrumbs
  • 2 cloves garlic, chopped
  • ¼ cup dry white wine
  • 4 cups milk
  • 1 tsp. chopped fennel seed
  • + 10 more ingredients
    • 2 Tbs. ¼-inch-long pieces fresh chives
    • 2 cups homemade or low-salt chicken broth
    • ½ cup heavy cream
    • One 1-lb. boneless pork loin, cut into 4 slices
    • 1 lb. new potatoes, sliced ¼ inch thick and boiled until almost tender
    • 1 small onion (preferably Vidalia), quartered and sliced
    • ¼ cup olive oil
    • 1 small fennel bulb, green tops and center core removed, cut into 1-inch dice
    • Kosher salt and freshly ground black pepper
    • 1-½ Tbs. unsalted butter

In a straight-sided ovenproof sauté pan or skillet, heat the oil over medium-high heat. Season the pork with salt and pepper, dust with the flour, and cook in the oil until golden brown, about 2 minutes per side. Remove the meat and keep it warm.

View full recipe at Fine Cooking


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