Tuesday, January 21, 2014

Pork Chops in Tennessee Whiskey Mushroom Cream Sauce

Ridiculously long recipe name for a ridiculously good recipe.  I love a good cream sauce and this one didn't disappoint.  I even was patient enough to let it cook down!  That never happens.  This was so easy to throw together on a weeknight, especially if you get pre-sliced mushrooms and onion.

Pork Chops in Tennessee Whiskey Mushroom Cream Sauce
from Kitchen Life of a Navy Wife

4 boneless pork chops
1 tbsp olive oil
1 tbsp butter

2 tbsp olive oil
2 tbsp butter
1 lb mushrooms, sliced
1 large onion, thinly sliced
2 large garlic cloves, minced
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
2 tbsp balsamic vinegar
1/3 cup Jack Daniel's Tennessee Whiskey
1 tsp cornstarch
salt and pepper to taste

For the pork chops, heat 1 tbsp oil and butter in a large skillet over medium-high heat.  Season both sides of the pork chops with salt and pepper.  Place in the skillet and brown on both sides.  Reduce heat to low and cook until pork is cooked through.  Remove to a plate and keep warm.  In the same skillet, add olive oil and butter (if needed) and saute onions and mushrooms on medium-high heat, until mushrooms are browned (about 10-15 minutes).  Add garlic and continue to saute for 2 minutes.  Mix cornstarch and 2 tbsp chicken broth in a small bowl and set aside.  Add the remaining chicken broth, balsamic vinegar and whiskey to the skillet.  Simmer slowly until sauce is reduced by over half, stirring frequently.  Add cornstarch mixture; stir continually and cook and additional minute or two.  Whisk in the cream and simmer several minutes until the sauce thickens, stirring frequently.  Remove from heat and add the pork chops back to the skillet.  Spoon the sauce over the pork chops and return to the heat.  Simmer slowly for 5 minutes.  Serve, spooning sauce and mushrooms over pork chops.

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