Whiskey Pork Chops

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


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.

Pulled Pork

This recipe highlights why I love my Instant Pot so much. Standard pulled pork recipes take hours of slow cooking. Thanks to the Instant Pot I can have this done in an hour. Enjoy!


Instant Pot Pulled Pork

  • 2 tbsp vegetable oil
  • 2 lbs pork roast (give or take)
  • 2 tbsp brown sugar
  • 1 tsp powdered mustard
  • 1 tsp cumin
  • 1 tbsp ancho chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup apple cider vinegar
  • 3 tbsp tomato paste
  • 1/2 cup water
  • 1 cup BBQ sauce


Combine in a small bowl the brown sugar, mustard, cumin, ancho, garlic, onion, salt and pepper. Cut the pork into 2 – 3 inch sections. Rub the spice mixture on all sides of the pork.

Add the oil to your Instant Pot and turn to the saute mode. Brown all side of the pork, this will take about 15 minutes or so. Once browned turn the Instant Pot off and add the vinegar, tomato paste and water. Put the lid on, make sure the pressure valve is closed, and use the manual setting to pressure cook the pork for 60 minutes.

After 60 minutes use the rapid release valve to release the steam safely. Remove the pork from the pot and shred it using a couple of forks and a medium bowl. Meanwhile turn the Instant Pot to the saute setting again and add the cup of your favorite BBQ sauce, I happen to like Cattleman’s Chipotle sauce, it’s one of the few I have found that doesn’t contain high fructose corn syrup. Let it reduce for about 15 minutes. Add the pork back into the sauce, stir to combine and then serve.

Mushroom Whiskey Pork Chops

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.