Creamy Braised Pork

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This Creamy Braised Pork is best served over Home Ground Grits but would also pair nicely with mashed potatoes, noodles, or rice.

There are many types of comfort foods. Savory pies like Chicken Pot Pie or Savory Beef Pie are great examples. Creamy Braised Pork falls deeply into the category of “comfort food” for me. I bet you’ll feel the same way.

The Ingredients

Meat: I get my pork roasts and bacon from local farms because the quality is simply better. I have a post on How to Source Meat from Local Farms if you want more information about that. Buy local, eat local. It’s better for everyone.

Chicken Stock: I always make my own chicken stock. It’s beyond simple and such a lovely way to use all your food scraps wisely. Check out my post on How to Boil a Whole Chicken for more on this.

Dairy: This recipe calls for sour cream and milk but it’s very forgiving if you want to mix up your dairy. You could use cream cheese, crème fraîche, buttermilk, or even a mild shredded cheese. Just try to source real, raw dairy products that are full fat.

How to Make Creamy Braised Pork

Cut a pork roast (look for a pork shoulder or Boston butt, boneless is best) into 2″ cubes. Sprinkle the meat with salt and pepper and mix it together (I use my hands so it’s evenly distributed). Set this aside.

All ingredient measurements are listed in the recipe below.

In a braising pan (or a large heavy bottomed sauté pan with a lid) over medium heat, cook the diced bacon until it’s crispy. Remove the crispy bacon with a slotted spoon and set aside.

Turn up the heat to medium-high. Add the pork cubes to the pan and allow them to brown, only turning a few times to ensure all sides are beautifully seared.

Using tongs (so the juices remain in the pan), remove the pork and set it on a plate or in a bowl.

Turn the heat back down to medium. Add the onion to the pan and cook in the pork juices a few minutes to soften. Stir in the salt and garlic and cook another minute.

Add the chicken stock, stir well. Slowly whisk in the sour cream and the milk. Whisk together until everything is blended well. Stir in the fresh sage leaves.

Add the bacon and pork back to pan and reduce the heat to low. Cover and let it simmer for one hour.

After one hour, remove the lid and turn the heat up to medium-high. Allow the sauce to reduce to a thick gravy. This should take about 15-20 minutes. Stir the meat often to prevent it from sticking. (While doing this last step, get a pot of grits or noodles going.)

Serve it over…

Grits! Our favorite accompaniment to this dish is grits with a touch of cheese in them. Check out my full post on How to Make Home Ground Grits completely from scratch.

Grinding corn to make grits or cornmeal for cornbread is something I do weekly with the help of my Mockmill grain mill (NutriMill is another great option). If you’re serious about feeding your family better and using your money wisely, invest in a good quality grain mill for everyday use.

This Creamy Braised Pork is also delicious over rice, noodles, or mashed potatoes. Any of these options make it a true nutritious comfort food.

Leave a comment below letting me know if you tried this recipe and what you thought! With what accompaniment did you serve this dish?

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