I need your help!!!

[ljordan]

I feel like an idiot....I was going through some of the issues of Cooking light that I had laying around the house, and was pulling out pages of recipes that I wanted to try. I was trying to get rid of some clutter, so I thought I would just pull them out instead of keeping the whole magazine. Well, I learned my lesson because I missed the 2nd half of a recipe!!! If anyone still has their January/February 2001 issue of Cooking light, I'd appreciate it if you could help me out!

The recipe I pulled was on page 88 of that issue "One-Pan Whiskey-Flavored Pork Chops". I didn't read it closely enough, and missed the portion that's continued on page 91.

If someone would be kind enough to get me the rest of this recipe, I would REALLY appreciate it!! Thanks a ton!!!!

[Gail]

* Exported from MasterCook *

One-Pan Whiskey-Flavored Pork Chops

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 88.
Serving Size : 4 Preparation Time :0:00
Categories : Meats

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 (8-ounce) presliced mushrooms
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).

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Just a tip since you're new around here...
Rather than to wait for someone to come to your rescue, especially on weekends when a lot of the regulars don't visit much, it's a good idea to run a search (click on "search" upper right corner next to FAQ) and you may find what you want immediately. Or anyway, that's how I just tracked it for you.

Enjoy!


[This message has been edited by Gail (edited 04-21-2001).]