Review - Whiskey Flavored Pork Chops

[Suanne]

I just had to tell you all, I made the One Pan Whiskey Flavored Pork Chops from the Jan/Feb issue. They are Fantastic!! The chops are moist and the sauce is just delicious, and easy to make. I found the recipe here on the website also.
Enjoy!

[MrsReber]

I made these last night for dinner on a whim. My husband had taken pork out of the freezer for dinner and he had planned on making dinner (sure he did), but when I got home, no dinner. I decided to try these. The pork chops I had were boneless and sliced thinner so I only baked them for about 20 minutes, but my husband LOVED them. He asked me to save the leftover sauce, too, so he could use it for his venison. I was afraid the 1/2 cup of whiskey would be a little overpowering, but it wasn't. We'll definitely have these again. Oh, I also used some celery in place of the mushrooms since I don't like mushrooms at all. Still very very good.

The maple pear upside-down cake is next on my list!

[lsdesign]

I made these last night with sherry instead of the whiskey. DH raved. I'm glad to hear about using other variations on the cut of the pork MrsReber.

[MrsReber]

lsdesign- I just told my mom about these this morning and she asked if she could substitute brandy! I'm glad you posted that! I thought another type of alcohol might do nicely. My mom doesn't have much whiskey around the house!

[This message has been edited by MrsReber (edited 01-16-2001).]

[Jessica]

Most liquor stores carry the tiny bottles of liquor that you get on airplanes. These are useful if you want to make a recipe but would not drink the liquor. I once did this for a recipe and the guy at the counter said, "Do you just want a shot glass? You can drink that right here."

[NydiaC]

I made these last night too and LOVED them! The only thing I'll do different next time is to double the sauce. It was great with rice.

[sneezles]

Nydia
Thanks for the tip on the sauce, I was going to make these tonight and would have been disappointed had there not been enough sauce for the rice, too!

[BarbaraL]

Thanks, NydiaC! I'm planning to make these tonight -- I'll be sure to double the sauce!

[Joyce]

I made these this weekend with Old Forester whiskey. Served with red mashed potatoes and green beans. The DH gave them a 9 out of 10. Makes for a very hearty meal with male appeal. The taste of the Old Forester definitely came through, but in a mild way. I probably gave them about a 7.

[Don]

We tried this a couple of days ago. I was accused of making "Pork Chops Stroganoff"! Still, we liked the dish. We gave it an 8.

[Leanne]

This is my question - I know my DH will love these - huge pork & whiskey fan. I, on the other hand, cannot stand whiskey. Will I still like these?
I may try it with sherry. Any other substitutions that have worked.

[Brenda]

These sound fantanstic!! Just when I buy all the ingred for a recipe you all rave about, You tell me about a new one!! I'll try this next time. I'm gonna make the split pea soup tonight, its only 5pm here in Calif , guess I'll eat late haha

[Gina O]

I made these last night. I did not have whiskey on hand so I used single malt scotch. The pork chops were fabulous, I could not taste any alcohol flavor in them at all. I also doubled the mushrooms. Gina

[wallycat]

Originally posted by Don
We tried this a couple of days ago. I was accused of making "Pork Chops Stroganoff"! Still, we liked the dish. We gave it an 8.

I made these tonight and thought the same thing...pork chop stroganoff. VERY tasty dish. I used thinner chops and simply cooked them close to done. Then added them back in and heated them through again, so saved myself an hour in the oven...but I'm sure the thicker chops would have been quite tasty.

I served it with roasted cauliflower and broccoli and a wild rice pilaf (for the sauce :D )

A repeater for sure!!!!!!!!

[bluebells]

Would someone mind posting this recipe? I don't eat pork myself, but pork and whisky are probably my DH's two favorite things. Thanks.

[wallycat]

Here you go (it was on the home page)..

One-Pan Whiskey-Flavored Pork Chops
From Cooking Light


2/3 cup fat-free 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°.
Combine the first 6 ingredients in a small bowl.

Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; 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. Serve immediately.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

NUTRITION PER SERVING
CALORIES 310 (28% from fat); FAT 9.6g (sat 3g, mono 4.5g, poly 1.1g); PROTEIN 29.5g; CARB 24.3g; FIBER 1.3g; CHOL 71mg; IRON 2mg; SODIUM 546mg; CALC 16mg;

Cooking Light, JANUARY 2001

[Molli526]

I finally got around to making these. YUM! Really good and really easy.

[Lynn B]

I've made these, too (a loooong time ago) - obviously forgot to post a review. I really do miss my mind. But I digress. I remember that we liked these a lot, also... hmmm, maybe it's time to make them again! ;)

Lynn

[Kingwell]

Suanne,

Thanks for starting this thread. Honestly, I wasn't that jazzed by many of the recipes in the Jan/Feb issue, and this one slipped past me. Now I'll definitely try it.

K

[Lynn B]

Originally posted by Kingwell
Suanne,

Thanks for starting this thread. Honestly, I wasn't that jazzed by many of the recipes in the Jan/Feb issue, and this one slipped past me. Now I'll definitely try it.

K

I'm not sure you realize that this is an old thread resurrected; this recipe is from the Jan/Feb 2001 issue! :eek:

If you do a search, I am sure you can find the recipe posted somewhere on the BB or maybe even on the CL web site; but if not I can type it in for you.

Lynn

[shscharles]

So glad you've discovered this...it's a staple in our household! Just thought I'd add that it's also very good with skinned, boned chicken thighs...

[Jewel]

Y'know, I was thinking about this recipe the other day and went to look for it in my annuals, and unless I'm completely blind it's not there! :confused: I realize that the Don Mauer recipes that month were 'guest' recipes, but since they were in the magazine I thought they would be in the annual.

Did I must miss them or are they really MIA? I have two of his cookbooks but this recipe isn't in either of them! :rolleyes:

[shscharles]

Jewel, I'd blame the awkward (that's being kind...they're unusable!)CL Annual Indices...it's on page 25 of CL 2002.

[Love to Run]

Dumb question here.
If I use a non-stick skillet as the recipe calls for, will it be OK in the oven for 1 hour? I'm not too worried about a 300 degree oven but is there a temperature limit where the heat will damage the skillet?

Thanks,
Carole

[Molli526]

I used my Calphalon professional non-stick and it was perfectly fine. I know mine goes up to 4**º something. If you are nervous, check with the manufacturer, but at 300º, you should be fine.

[LonghornGal]

I turned this into a "superfast" meal tonight using thin sliced center cut pork (on sale! :) ) - cooked about 3 minutes on each side and it was done - no oven time required! I also subbed for the sour cream (See below) and swapped celery for the mushrooms (a la Mrs. Reber) since my roomie doesn't care for them and my last main dish was all about mushrooms. The sauce was tasty and so were the pork chops.

I didn't have any sour cream on hand... or plain yogurt... or even vanilla yogurt for that matter. So I mixed a couple tablespoons of milk and a couple of lemon juice in with the last of my cottage cheese (dairy shortage in the longhorngal home!). I got this concoction off www.foodsubs.com and it worked out well, although the sauce isn't real smooth.

--Kristin

[Jewel]

Originally posted by shscharles
Jewel, I'd blame the awkward (that's being kind...they're unusable!)CL Annual Indices...it's on page 25 of CL 2002.

Thanks so much! So I gotta ask...is it in the index? Prob'ly the month to month one that I don't use, I use the 'General Recipe Index' and I looked up Pork Chops! :confused:

Thanks again! :)

[emily]

Yes, I'm bringing back an old thread. But I had to! This was so very tasty! Yummy! I picked this recipe because my housemate "hates pork chops" and I wanted to convince her that they could be good. Though next time, really, I should let the pork do the talking with thick chops dry rubbed ang grilled. Anyway, back to these. Did I mention yum? I used plain n/f yogurt in place of the sour cream and doubled the mushrooms and the sauce. Doubling the sauce made for a lot of sauce, not sure that it was necessary, though we'll happily eat the left over sauce.

I served it with toasted brown rice (does anyone else do this? toast the rice in a dry skillet until it starts to pop and is nicely brown. when you cook it it cracks open and is really fluffy) and roasted asparagus.

Em

[rhondac]

Amazing - I had pork chops out to cook last night and I chose this recipe. I don't know what I did wrong but the sauce was flavorless. I did sub bell pepper for the mushrooms, but everything else as the recipe. I had to add some spices to the sauce to get some flavor because the sauce was so NOTHING. and I used good whiskey. ????

[shscharles]

Hmmmmm. Maybe it's that CL always goes light on the salt and other seasonings so I jack it, the pepper and the sage up sifnificantly. I also add 2-3 cloves garlic with the onion. And, come to think of it, I probably use more that 1/2 cup of onion. Ummm, and also I detest the texture of FF sour cream so always use light.

And to think, I really thought I was following the recipe!:rolleyes:
YIKES!

[LLR]

I made this recipe for the first time last night and I don't know what took me so long, I know I have the recipe earmarked in my magazine, but sometimes just being on the BB makes me remember things more than looking through the mags. This recipe was certainly a "WOW" recipe here. The sauce is heavenly! I followed the recipe as is, except I used thick-cut boneless pork chops and my whiskey was Southern Comfort. I didn't change anything and I thought the flavor and spices of everything were just fine, a definite repeat and I must try the sauce on other recipes as well, I love the sauce!