This recipe started out as a cooking light recipe and then I totally ruined it. Oh well. Keep in mind when I make this I almost always use boneless pork cutlets. If you choose to make bone in chops you’ll need to adjust the cooking time as they take longer to cook due to the bone. This is excellent with mashed potatos, the sauce is like gravy. Enjoy!

Whiskey Pork Chops

• 1 cup sour cream
• 1/2 cup beef broth
• 2 Tbsp flour
• 1/2 Tsp kosher salt
• 1/2 Tsp ground sage
• 1/4 Tsp black pepper
• 4 chops
• 2 Tsp vegetable oil
• 4 Tbsp unsalted butter
• 1 medium shallot, diced
• 3 or 4 cloves of garlic, diced
• 1 8 oz package of sliced mushrooms
• 1/2 cup whiskey

Directions

In a medium bowl combines the sour cream, beef broth, flour, salt, sage and pepper. Whisk together until smooth.

In a skillet, I like to use my Le Creuset Round Braiser, heat the vegetable oil on high. Once hot brown the chops, about 3 minutes per side*, until golden brown. Remove from the skillet and set aside. Turn the heat down to medium and add the butter. Once melted add the mushroom, shallot and garlic. Brown for about 4 minutes until the mushrooms start to soften.

At this point you’ll want to be careful, whiskey is HIGHLY flammable. Turn the heat up to medium-high and add the whiskey. Deglaze the skillet, get all those good brown bits off the bottom. Keep stirring until the whiskey has almost evaporated and the sauce has started to thicken. Turn the heat down to medium-low and add the sour cream mixture. Put the chops back in and spoon sauce over them. Cover and allow to simmer, about 20 minutes for boneless chops.

*The browning, like the overall cooking, will vary depending on your chop. I like boneless thin cut chops, they don’t take as much time. If you make thicker, including bone-in chops, they’ll take longer.