Cooking with Josh: Smothered Pork Chops with Rye Whiskey sauce


Josh AAron
www.facebook.com/cookingwithchefjosh

Smothered Pork Chops with Rye Whiskey sauce

2- Butterflied pork chops
1/2 pckg sliced baby portabella mushrooms
1/2 red onion diced
1/2 quart of heavy whipping cream
1 tbsp chopped garlic
1 tbsp dijon mustard
2-3 oz rye whiskey
1 stick unsalted butter
salt and pepper

Season pork chops with salt and pepper and set aside, melt half the stick of butter in a skillet or non stick pan over medium high heat. Cook the chops 2-3 min on each side making sure the get a nice light brown on each side. Remove the chops from the pan and lower heat to medium and add the other half of the butter and onions. Sautee for 2 min until begin to soften and become translucent then add the garlic, mushrooms, and salt and pepper. Let sautee another few minutes until mushrroms begin to become soft. Add the whiskey and bring to a boil to reduce the alcohol then add let heavy cream and bring to a slow boil and reduce heat to low and simmer. Add dijon mustard and simmer until desired thickness, add the pork chops back to the sauce and them simmer for a few minutes while the sauce thickens. Serve with pasta or mashed potatoes and choice of vegetable. Reminder: Pork only needs to be cooked to an internal temperature of 155 not 165.


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