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!

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Drunken Brandied Pork Chops

These brandied pork chops are definitely a dinner for grown ups!  The sauce is sour cream with a hint of brandy.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dinner

Cuisine: American

Keyword: pork chop recipe, pork chops, Sauce, wine sauce

Servings: 4

Calories: 560kcal

Author: Judith Hannemann

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

Serving: 8oz | Calories: 560kcal | Carbohydrates: 9g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 712mg | Potassium: 915mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg

Drunken Brandied Pork Chops

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