Pork Chops in Milk Marinade

Milk marinade:

1. Generously sprinkle the pork chops with salt. Place them in a shallow, glass casserole dish (like Pyrex, Note 2). 4 pork chops
2. Stir marinade: Grate the garlic and mix it with about one cup of milk. 5 garlic cloves + 1 cup of the milk
3. Marinade pork: Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.remaining milk
4. Remove the dish from the refrigerator about one hour before cooking the meat.

Cook pork chops:

1. Prepare chops for cooking: Take them out of the brine and dry them very well with kitchen paper. Coat them lightly with the flour, sprinkle generously with salt, pepper, and sweet paprika powder on both sides.1 tablespoon all-purpose flour + sweet paprika powder + fine sea salt and ground black pepper
2. Heat the oil in a skillet or another pan. You should have a thin oil film on the entire bottom of the skillet; two tablespoons were enough for my 12-inch skillet. 2 tablespoons vegetable oil
3. Cook pork chops: 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. Check internal temperature; it should be 145°F/ 63 °C.
4. Rest meat: Transfer pork chops to a warm plate, cover loosely with foil and rest for a few minutes.
5. Serve: 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.