- 2/3 cup sour cream
- 1/2 cup water
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon black pepper
- 4 (6-ounce) bone-in center-cut pork chops, trimmed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup whiskey
- Preheat oven to 300 degrees.
- Combine sour cream, water, flour, salt, sage, and pepper in a small bowl.
- Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add pork, sauté 5 minutes on each side or until golden.
- Remove pork from pan.
- Add onions and mushrooms to pan, and sauté for 3 minutes.
- Carefully add whiskey to pan, cook for 1 minute, or until liquid almost evaporates.
- Stir sour cream mixture into pan. Return pork to pan, spoon sauce over pork.
- Wrap handle of skillet with foil. Cover and bake at 300 for 1 hour.
I believe this recipe originally came from Cooking Light. I cooked the whiskey an extra two or three minutes just to make super sure that all the alcohol cooked out. :)