Whiskey Pork Chops - with Chicken!

[sneezles]

Goldilocks
Glad to hear it worked with chicken which we eat more of than anything else.

[Cathy]

Thanks, Goldilocks! I was just thinking about trying this with chicken this week. I was wondering if boneless/skinless thighs would add a little more flavor than the breasts? I know the breasts of lower in fat/calories, but sometimes I like to use thighs to get a little richer flavor. We don't eat pork or beef so it's often a challenge to not have chicken taste the same.

[goldilocks]

I guess I am the guinea pig, but since everyone raved about this dish and I don't eat pork, I tried it last night with boneless, skinless chicken breasts. This was THE BEST chicken recipe I have ever made. Hubby loved it too. I followed the recipe exactly (except used light sour cream)and cooked the chicken in the oven for 15 minutes. The flavor of the sauce was delicious and I could not taste the whiskey at all. I used Knob Creek and let it completely evaporate. This is great for a quick and easy weeknight meal. I also made the Lemon Buttercrunch bars recently and a doctored up version of the Chili Rellenos Casserole, both repeaters as well. Trying to keep up with all of you!

I just wanted to thank everyone for posting on this board and sharing their methods, tips and ideas. Normally I would pass up recipes because I don't eat pork and hubby doesn't eat seafood, or maybe I'm out of an ingredient. Now I look at recipes differently and am comfortable in adapting them to our tastes and available substitutions. Thanks everyone!

[Susann]

Goldilocks, thanks so much for the info. I also do not eat pork, but I will definitely take your advise and try it with chicken.

[goldilocks]

Cathy,I think thighs would be fine too. They are more tender than breast meat, so I am sure they would work fine. I might consider doing this again with breasts/thighs with the bone in and cook it for a longer time. The meat would be more tender this way. But for a quick dinner, boneless was great. Let us know how it turns out.

[alice*]

I don't eat pork because I don't really like it. I'd much rather have chicken, so I like making pork recipes with chicken. I couldn't say for anyone else though.

[goldilocks]

I don't eat pork due to religious reasons. I am jewish, never grew up eating it and so I don't cook it now either.

[SandyDee]

Goldilocks, you wouldn't be the famous caterer from all of Diane Mott Davidson's books are you? Heehee. I love her mysteries and the recipes in those books are to die for (but usually not light!!!)Wondered if you ever read anything by her.

[goldilocks]

SandyDee, no I have never read any of her books, but you have peaked my interest. Which one would you recommend?

[lsdesign]

Just curious, why don't you guys eat pork? Religious or preference or something else?

[Abby]

I made this last night and would give it about a 6.5 or 7. I thought it was very good, but the sauce was a bit too bourbony. That could be because my husband made me add a couple of extra teaspoons of whiskey to finish off the bottle. I cooked it in the oven for about 25 minutes, which seemed perfect because the chicken was extremely tender. One more thing, we served the sauce and the chicken over rice, and it was extremely filling. I couldn't eat my salad or sop up my extra sauce with my bread!

[goldilocks]

Abby, I was afraid of the alcohol taste as well, so I made sure to evaporate all of the whiskey, the pan was bone dry when I added the sour cream mixture. I also added extra black pepper and omitted the sage. It really gave the sauce a nice spiciness.

[laurenc]

Can someone please post the recipe - I am dying to try it with chicken and I want to stop at the grocery store on my way home from work tonight.
Thanks!

[Lauren]

* Exported from MasterCook *

One-Pan Whiskey-Flavored Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 bone-in center-cut pork chops (6 ounces
each) -- trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 package presliced mushrooms -- (8-ounce)
1/2 cup whiskey

Directions.
1. Preheat oven to 300 degrees.

2. Combine the first 6 ingredients in a small bowl.

3. 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; saute 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; saute 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.

4. Wrap handle of skillet with foil. Cover and bake at 300 degrees for 1 hour. Serve immediately. Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 122 Calories; 1g Fat (17.7% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 430mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[SandyDee]

Goldilocks, I would definitly try them in order, the first being...(I think) "Dying for Chocolate" , Yes that is the book...although I too am dying for chocolate... The second I think is the Cereal Murders. I have read all of them so far. But I borrowed them so I don't know for sure if I've given you the right order. Although I am pretty sure. Hope you enjoy them. They are a light read but a good one, too.

[Cathy]

Just getting back to the post. lsdesign asked why some of us didn't eat pork. The reason I don't has to do with the inhumane way pigs are raised commercially these days. They are such intelligent animals and my heart just won't allow me to eat it.

[iqueen]

Can someone tell what issue this was in for future reference?

[Wienie]

Originally posted by iqueen:
Can someone tell what issue this was in for future reference?
I believe this was in the Jan/Feb 01 issue titled One-Pan Whiskey Pork Chops.
Excellant dish.
Jeanne

[Shirley Panek]

I, too, have to give my thumb's up to this dish. It was fantastic. I think I just sort of passed it by, thinking I wasn't quite sure if I'd make it, but it got such a positive response that I had to give it a try. I'm glad I did. This is definitely a keeper!

I made it with chicken (I didn't have pork at home), and had mashed mixed potates (white/sweet potato combo) and some sauteed spinach. Delicious!

I highly recommend whoever passed this by on first glance to give it a try.

Thanks to all who posted about this recipe. My chef's toque off to you.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[lanie]

Just had to bring this to the top for any who have not tried this - it is amazing! Did it with the boneless pork chops - what a terrific dish! and.....to 'whoever' posted the green beans with garlic and lemon - they are fantastic too! What a great meal!

Elaine

[SusieO]

After all the fabulous reviews, I was anxious to try this dish. But I don't eat pork, nor do I mix meat and dairy products in my kosher kitchen. So I made this with portobella mushrooms. And loved it!

Just wanted to toss in another alternative.

[laurenc]

How did you adjust the recipe/cooking time for the mushrooms? I would love to try it but have to admitthat I don't have much portobella experience!

[heeter]

Did this dish tonight and I don't see any other posts like mine. Too much pepper which I thought overpowered the sage and bourbon. I'd definitely fix this dish again, just maybe leave the pepper out of the sauce and only pepper the meat while browning.