I love me some pork chops. Until I found this recipe, I’ve only cooked them with butter, a bit of garlic, and a liberal dose of salt & pepper. I thought this preparation couldn’t be improved, but boy was I wrong.
It’s the cast iron skillet that gives these cuts of meat a home hearth flavor you just can’t get in Teflon. The delicious tidbits left in the pan melt into the silky smooth cream sauce adding a porky essence to flavors of mushrooms and Tennessee whiskey.
- 4 to 8 thin boneless pork chops (adjust cooking time for thicker cuts)
- 1 tablespoon olive oil
- 1 tablespoon butter
Heat olive oil and butter in a large cast iron skillet over medium-high heat. Season pork chops with salt and pepper. Brown both sides. Reduce heat to low and cook until chops are done. Remove pork chops from the skillet; cover with foil while preparing the sauce.
Mushrooms and Tennessee Whiskey Cream Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound mushrooms, sliced (I used baby bellas)
- 1 large onion, thinly sliced
- 2 large garlic cloves, minced
- 1-1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons balsamic vinegar
- 1/3 cup Jack Daniel’s Tennessee Whiskey
- 1 teaspoon cornstarch
- Sea salt and fresh ground pepper – if needed add butter and olive oil to the skillet.
Sauté onions and mushrooms on medium high heat until the mushrooms are browned (10-15 minutes.) Add garlic and continue sautéing for 2 minutes. Mix cornstarch with 2 tablespoons chicken stock 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 an additional minute or two. (If your sauce is thick enough, don’t add it; if sauce isn’t thick enough to suit your taste, add more cornstarch to the chicken stock or water and mix before adding to skillet. This varies depending on how much you reduced your sauce initially and the consistency which you prefer.) Add the cream and simmer several minutes until the sauce thickens, stirring frequently. Adjust seasonings with salt and pepper if needed. Remove skillet from the heat and add pork chops. Spoon some of the sauce over the pork chops and return to the heat. Simmer slowly for 5 minutes.