Crazy Summer…so I took a bit of time off…and that’s all I’m going to say about that. First up, a few recipes that I probably made in May and June – this one is borrowed from an America’s Test Kitchen Magazine, ‘The Best Simple Recipes’, and while the best photo I have is unfortunately a titch blurry, I will be making this tasty number again and promise to update accordingly – it’s all about the sauce! – enjoy!
Whiskey Sauce Pork Chops
4 (or more) boneless, center-cut pork chops, ~1-inch thick (pork tenderloin medallions could also be used, and I pound them as needed to make them an even thickness)
salt, freshly ground pepper and canola oil
2 shallots (or a small onion), finely diced
2 + t. fresh thyme leaves
1/2 c. whiskey
1 c. strong chicken broth
1/4 c. cream
Cut 2 slits, about 2 inches apart, through the outer layer of fat and silverskin on each pork chop (I think this helps them to cook evenly and quickly without drying out) – then pat the chops dry with a paper towel and season well with salt and freshly ground pepper. Heat a bit of oil in a large skillet over medium-high heat until almost smoking, then add the chops and cook until browned well and the inside temperature is 145 – about 4 minutes a side. Transfer the chops to a plate and cover loosely with foil.
Add the shallots (or onion) and thyme to the empty skillet, reduce heat to medium and cook for a couple of minutes until the shallots are softened, then remove the skillet from the heat and stir in the whiskey, making sure to scrape up any browned bits. Return the skillet to the heat and cook and stir for a couple of minutes until the whiskey has reduced – it may even get a little syrupy. Add in the broth and cook for a few minutes until the sauce has reduced again and thickened slightly, then stir in the cream and simmer again until it thickens a bit once more. Return the pork chops and all juices to the pan and cook until all is heated through, then serve them up. We enjoyed these with the recommended mashed sweet potatoes and green beans, but since it’s ‘all about the sauce’, we also highly recommend serving the pork up over rice.
- Category: Pork, Sauces