View Full Version : Whiskey-Flavored Pork Chops
01-21-2001, 07:44 AM
The One-Pan Whiskey-FLavored Pork Chops recipe on Page 88 in the Jan/Feb issue is a keeper! It is easy, fast, different, rich, delicious and will be a frequent winter dish. It is nice enough to serve to guests who normally don't watch what they eat! Did anyone else try it? I always try the issue's greatest hits list, this one should have been on it!
01-21-2001, 08:22 AM
We really liked this one, too. My husband didn't even realize it came from CL! I did double the mushrooms, cause we love mushrooms and I hate recipes that skimp on them!
01-22-2001, 09:05 PM
I made the biggest mistake making this recipe. I mistakingly bought regular sour cream at the market. I used it anyway and what did I get?? A milky bland sauce. My cousin just made it and gave it a rave review. My sauce was milky colored and didn't taste a thing like whiskey or much else. Is that what I did wrong??? Please Help!!
01-23-2001, 02:20 PM
Ah, Sandy, a kindred spirit- I call it fungus too. Why would you want it on your plate? (not to offend those who love mushrooms- my entire family loves them).
01-23-2001, 02:50 PM
I'd like to enter the mushroom fray http://www.cookinglight.com/bbs/smile.gif. I love them! Portobellos, criminis, oyster, shiitakes, yum! i have also heard that mushrooms are good for your immune system.
01-23-2001, 03:14 PM
Leonard, I think it's very possible that using regular sour cream would give such wrong results. Since I couldn't find light coconut milk for some time, I used the regular stuff in several CL recipes and the taste was overpowering (in some recipes more than others). Only when I found the light coconut milk I realized how the recipes were supposed to taste. Maybe the higher water content of the light stuff makes a difference when cooking.
01-23-2001, 11:56 PM
wow, leonard, I don't know why that would happen. If anything, I would think regular sour cream would be thicker than light. Did you maybe overlook an ingredient? I made this with light sour cream and it was awesome. My husband actually ate most of it and insisted we keep the leftover sauce for his venison. I used JD for the whiskey and I was afraid it'd be too strong, but it was perfect. The strong alcohol burned off and the flavor was really good. No mushrooms, however. I don't like them so my husband doesn't get them in his meals.
01-23-2001, 11:59 PM
Gee, I thought my husband was the only one deprived of eating fungus because of my intense dislike of them! http://www.cookinglight.com/bbs/smile.gif
01-24-2001, 01:00 PM
Did you add the flour to the sour cream? I did that first in a bowl with the other spices before heating it. It came out fine.
01-24-2001, 05:17 PM
I tried this recipe and we loved it! The sauce is very rich tasting and the pork chops are very tender and tasty. The sauce was great with mashed potatoes.
01-24-2001, 05:53 PM
Mmmmmmm. We just finished this for dinner and it was great. I was really tempted to use low fat sour cream rather than fat free because I think fat free has a really synthetic taste to it, but I resisted my temptation and I am glad I did. You couldn't even tell the sour cream was fat free. If anything I thought the sauce was very rich and tasty.
01-24-2001, 07:06 PM
I used low fat sour cream because that's all I had. The sauce was wonderful, but I will certainly try it with no fat sour cream next time.
Just a note on the sauce: Our granddaughter had dinner with us that night and she hates mushrooms. I knew that, but I figured she would pick them out like she always does. NOT SO. She even took seconds.
[This message has been edited by Norma (edited 01-24-2001).]
01-24-2001, 08:28 PM
Hi!! It's me again. I have read all your reviews and helpful suggestions. I am left to conclude that using regular sour cream was the reason for the failure in this recipe. I will definitely try again. I seem to be the only one that was really disappointed. Maybe next time, I'll follow the directions!!!
01-24-2001, 08:41 PM
Sorry Leonard, but I used full fat sour cream because it was what I had on hand and I thought the dish was supreme! So maybe you just didn't care for it! http://www.cookinglight.com/bbs/wink.gif
01-26-2001, 04:14 PM
I tried One-Pan Whiskey-Flavored Pork Chops and our family really loved them. I did think the sauce was a little thin and will add more flour next time. We put some of the extra sauce on our mashed potatoes--yum. Also my husband doesn't like thyme, so I used rosemary. I used a Bourbon whiskey, and it was very good in this. I also cooked it longer than one hour and uncovered it part of the time because I didn't think the meat was tender enough at one hour.
01-26-2001, 04:34 PM
Everyone seems to rave about this recipe. I don't eat pork! Could I try this with chicken breasts? Would the sauce be good with chicken? I love mushrooms. Any advice is appreciated.
01-26-2001, 04:42 PM
I think it would be could with chicken, either breast meat or thigh meat.
01-26-2001, 04:49 PM
We tried it too and loved it. I wasn't sure whether to cook it with or without lid, any advice?
Goldilocks, I think it would be yummy with chicken. You might want to add a little extra herb or worcestershire for more "pizzazz".
01-26-2001, 04:56 PM
Hi Goldilocks, I'm glad you asked about using chicken breasts. We don't eat any red meat, or pork, or veal etc. Thanks for the advice from sneezles and browneye too.
01-26-2001, 06:44 PM
I'm going to try it next with chicken breasts because I thought at the time we were eating the pork that it would taste great with chicken. It probably wouldn't have to cook as long?
01-26-2001, 06:54 PM
This was definately a hit. My DH and I love mushrooms, so next time I will double them.
Great idea about using chicken!
01-27-2001, 12:10 PM
I made this recipe for dinner last night and it was delicious!! Someone had said that the sauce was similar to stroganoff and I agree. The only change I made was only cooking the pork chops in the oven for 40 minutes. I was afraid the 1 hour cooking time would be too much so I checked them at 40 minutes and they were perfect.
11-15-2002, 07:05 PM
Well, I finally made this.
I did another...forget to read the recipe thing and found out it was supposed to bake for 1 hour.:eek: :o
I didn't have that much time. I used boneless porkchops, since DH is on Atkins I used soyflour to reduce the carbs, and I used bourbon too. It was good and easy to do, a repeater for me. DD2 didn't like the sauce, but DD1 loved it. To make up for not having 1 hour to bake them I set the oven on 400 and I think they were in there for 30 minutes. The sauce was fine, and the pork was done.
11-16-2002, 06:46 PM
I just made this on Thursday, and dh and I both really liked it. I used lowfat sour cream and JD for the whiskey. Dh insists that he "hates" sour cream, but he usually enjoys dishes that contain it like this one, Beef Stroganoff and Swedish Meatballs!
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