I picked up some pork chops earlier this week at Pathmark. I lucked out, these chops were so tender! I decided to use a recipe that I normally use to prepare “Bourbon Chicken”. Why not? It is the “other white meat”! I hope you enjoy.

3/4 cup sour cream
2/3 cup water
1/4 cup flour
Salt, to taste
pepper, to taste
1/2 teaspoon dried sage
1 tablespoon olive oil
6 pork chops, trim any excess fat
1 small sweet onion, chopped
8 oz. sliced mushrooms (I prefer fresh, but you can use canned)
1/2 cup bourbon

Combine the sour cream, water, flour, pepper and sage in a bowl and set aside. Heat oil in a heavy skillet and saute the pork chops lightly on each side then remove from the pan. Add the onions and mushrooms to the pan and saute, add the bourbon and cook until the liquid evaporates. Place pork chops in a baking dish and pour the sour cream mixture over the top along with the mushrooms and onions. Bake at 300 degrees F for about 45 minutes.