Bourbon Pork Chops
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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.
Your page is now on StumbleUpon! says:
June 14th, 2008 at 1:11 pm
jay stevens says:
June 14th, 2008 at 3:59 pm
i love this recipe. Your blog is awesome. I love it.
thanks
jay
http://www.free4thofjulyrecipes.com
Bourbon Pork Chops // Recipe Exchange // Groups // BlogCatalog says:
June 18th, 2008 at 1:55 pm
elise says:
August 10th, 2008 at 11:06 pm
hey try this recipe
Ingredients
2 Pork Loin Chops or Cutlets (depends on whether you like the rind or not!)
1/4 cup Honey
1/4 cup Soy Sauce
Instructions
Cook the pork in a spray of oil in a frypan until half cooked through (about 3 minutes). Turn the pork over and cook for another minute. Drizzle the honey over the pork and around the pan and then drizzle the soy sauce over the honey. Take the pork out of the frypan and rest it for a couple of minutes as the honey and soy reduces in the pan.
Serve with your choice of steamed vegies (we use broccoli, carrots and corn) and a sweet potato and potato mash (we mix through a little garlic through the mash).