Milk Braised Pork With Lemon and Sage
Ingredients
- 2 tablespoons olive oil
- 1 (2–2 1/2-pound) boneless pork shoulder (Boston butt)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bunch sage
- 1 lemon, peeled
- 1 1/2 cups whole milk
- 1 large bunch Swiss chard, ribs and stems removed, torn into 3-inch pieces
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