Tuesday, March 30, 2010

One-Pan Whiskey Pork Chops . . .Cook. . .

ALright, I've got to be honest. In my adult life I have made pork chops SOOO many times that I can count them on one hand. Yes that's right, ONE hand. I sat the last couple of days and tried to figure this out.

It's not because I dislike pork- in fact I am quite a fan of pork. Some of my favorite meals include pork: carnitas, pulled pork sammies, anything with  bacon (expect for maybe ice cream).

I have always been under the impression that there a limited options regarding the preparation of pork. I have ALWAYS seen pork chops with a big huge bone, and they are either pan fried or grilled. LACK of creativity. Plus- I do not know, nor will I ever, like meat on the bone. I just can't do it.

My kitchen creative juices seem to be stifled this week. Yesterday I asked Jeff to pick a protien that he wanted to dinner- in order to help get my brain ticking. He, of course, picked pork chops. When I ordered pork chops this week, I ordered center cut BONELESS! So one of the thorns in my side is instantly gone. However I have ZERO pork chop recipies on hand.

I turned to the one website that NEVER lets me down: Group Recipes. This website actual learns what you like, and then suggests recipes that it thinks you will enjoy! That is brilliant if you ask me. I browse the prok chop results for a good 20 minutes I settled on a recipe that turned our to be a Gold Medal KEEPER, and of course felt the need to share it with the world that is currently uneasy at the mention of, "Honey, can we have pork chops for dinner?"

•2/3 cup light sour cream

•1/2 cup water
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/2 teaspoon poultry seasoning
•1/4 teaspoon black pepper
•4 6 ounce center cut boneless pork chops, trim
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•1 teaspoon olive oil
•13/4 cup chopped onion
•1 8 ounce package presliced baby bella mushrooms
•1/2 cup whiskey (Jameson)

Preheat oven to 300. Combine the sour cream, water, flour, salt,pepper and poulty seasoning in a small bowl.

Sprinkle pork chops with salt and pepper on both sides

Heat oil over medium high heat in an OVEN SAFE pan (no plastic)

Add pork and saute 5 mins on each side or until golden.

Remove pork from pan. Add onions and mushrooms and saute for 3 mins.

 Add whiskey, cook 5 min, or until most of liquid evaporates.

Add sour cream mixture into pan. Return pork to pan and spoon sauce over the pork.

Wrap the frying pan handle with foil. Cover frying pan and put in oven for 1 hr at 300 degrees.

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As you can see int he picture- I served this with mashed potatoes (garlic mash, YUM) and green beans. To be perfectly honest I also uped the ingedients for the gravy as well. There were a TON of potatoes, and I wanted gravy left over. I used 8 oz Sour Cream (the small container), 3/4 cup water, 3 T flour, 3/4 t salt, 3/4 t poulty seasoning, just over 1/4 t pepper, 3/4 c whiskey. With these measurements I had plenty of gravy left over, and let me tell you this stuff is GOOD!