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| Drunken Brandied Pork Chops |
Definitely a dish for grown ups! This time it’s sour cream with a hint of brandy.
First of all I have to admit that I made this with boneless center-cut pork chops since I wanted to use up the last couple that were left over from a great sale I took advantage of back last fall. I couldn’t pass up $1.88 per pound, and bought mass quantities, but discovered I should have bypassed this since they were for the most part, dry and tasteless. Not wanting to feed them to my dogs, I wanted a recipe that was “saucy” which may combat the terrible dryness.
Thanks to my friend and “muse” Lillian from My Recipe Journey, I found the answer for these chops.
Lillian has many GREAT pork chop recipes on her site and this is just one of them. She made them and told me they were outstanding and her family loved them. She does advise using bone-in chops (which I did put in the ingredient list here) because she said it would flavor the gravy better, and it would.
I didn’t have whiskey so I substituted brandy. Either would work in my opinion and most of the liquor is evaporated off in the cooking anyway. My recipe is basically hers except for the liquor used and I added garlic for more zip and I love garlic so…
Anyway, here is Lillian’s original recipe for One Pan Whiskey Pork Chops and don’t forget to search all her other great-tasting recipes for pork chops. Sheesh that Lillian is responsible for such a weight gain around here!!! Be warned, her blog will make you ravenously hungry and may give you a few chuckles with her posts on some rather now-famous recipe failures. She tells it like it is folks!
Drunken Brandied Pork Chops
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 3 tbs olive oil
- 1 small onion chopped
- 8 oz crimini mushrooms sliced
- 1 clove garlic minced
- 1/2 cup brandy or whiskey
Sauce:
- 2/3 cup sour cream
- 1/2 cup water
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbs flour
- 4 sprigs thyme or 1/2 tsp dried thyme
Instructions
- Mix all sauce ingredients in a small bowl. Set aside.
- Preheat oven to 300 degrees F.
- Heat 2 tbs of the olive oil in a large heavy oven-safe skillet over medium-high heat. Brown pork chops on both sides very well. Remove chops from pan.
- Add the remaining 1 tbs of olive oil and heat. Add mushrooms, onion and garlic, and saute for about 3 minutes.
- Add brandy and cook until liquid is almost evaporated. Add sauce and stir well. Add pork chops back to pan and cover them well with the sauce.
- Cover the skillet with either an oven-proof lid or aluminum foil and bake at 300 degrees F for one hour.
Nutrition
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| Drunken Brandied Pork Chops |
Lillian (My Recipe Journey) says
YUM!!! I love what you did with this recipe! Thank you so much for the link back and the mention Judith! I'm so honored! (((HUGS)))
Medeja says
They look so great! I am not fan of pork, but I wouldn't be able to resist such dish!
Laureen says
This dish looks delish! I'm not much of a cook nor do I drink so a couple of questions. What kind of brandy should I get and doesn't the alcohol burn off during cooking/baking? Can't wait to try it!!
Judith Hanneman says
Laureen, I buy the cheapest brandy I can get and I only buy a small bottle because I don't drink hard liquor either! Yes, the alcohol will burn off in the cooking!
Mickey Shankland says
You can go to a liquor store and get the small bottles they use on airplanes.
Judith Hanneman says
Mickey is right Laureen–they often sell them at special prices too–like 3 for or 5 for. I generally buy a pint bottle because sometimes I use it in stroganoff (when I want to get fancy) too
Laureen says
Thanks Judith and Mickey! It might be a minute but I'll be sure to let you know how it turns out! Happy Cooking!!
Erika says
Judith, I came across this recipe and cooked it some time ago but wanted to come back and say THANK YOU. It was amazing!!!!! Probably one of the best I've ever cooked. My boyfriend thought it was to die for, and he is extremely difficult to please, as he thinks only his mother's cooking has merit. 🙂 I also had never made pork chops before and was so pleased by how they turned out. Everyone needs to make this one ASAP!
Judith Hanneman says
Thanks Erika! BTW–my husband was the exact same way!!!! So I hear ya! 🙂