This is a nice fall comfort dish. I like to serve it with mashed potatoes. The type of whiskey you use can really change the flavor here. When I first tried it I used Jack Daniels. This made the sauce slightly sweet. The second time I used a rot-gut whiskey, it was just ok. Now I use Bullet whiskey and really like that. Enjoy!
Mushroom Whiskey Pork Chops
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup plus 2 tbsp flour, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 to 4 pork chops
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1/2 cup chopped onion (about 1/2 a small onion)
- 6 oz sliced mushrooms
- 2 cloves garlic
- sprig of rosemary
- 1/2 cup whiskey
Pre-heat the oven to 300 degrees.
Combine the sour cream, water, flour, salt and pepper together in a small bowl.
Put 1/2 cup of flour in a dish, add salt and pepper if you like. Dredge the pork chops in the flour.
Heat 2 tbsp of oil in an oven proof pan, I like (surprise, surprise) my Le Creuset Round Braiser. On medium-high heat brown the pork chops, about 2 minutes each side. Once done browning, take them out and put to one side. Lower the heat to medium and add the butter. Once it’s melted put in the mushroom, onion and garlic; saute until fragrant (about 2 minutes).
Add in the whiskey and stir until all the brown bits are off the bottom of the pan. The whiskey should have reduced by at least half. Add the sour cream mix, rosemary sprig, pork chops. Make sure the chops are covered with some sauce. Put in the oven, covered, and bake for 45 minutes*.
*why the asterisk? Well the amount of time will depend on your pork chops. Thin, thick, bone-in or bone-less; all these can make the time needed to cook vary. 45 minutes was how long it took for bone-less and thin cut.