Rinse pork and pat dry. In bowl, mix flour, salt,
and pepper then sprinkle over pork. Pour oil into 12
inch frying pan over med-high heat and bork and turn
to brown well on all sides, about 15 minutes.
Transfer pork and any juices to crock pot.
Let pan cool slightly and then add garlic and sage
and stir over med-low heat until garlic turns
golden, about 1 minute. Add to crock pot 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 crock pot to let the pan juices
thicken and reduce.
Transfer to a rimmed board and slice. Serve with
sauce on the side.
Serving
Suggestions
Good with cous cous or polenta cakes.
Originally Submitted
8/10/2011
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