sub for whiskey

[matt]

thought about making whiskey flavord pork chops tonite
but really dont want to go the store
any ideas?
matt
i have some bourbon

[dcollier]

The bourbon will work fine. I subbed it on more than one occasion.

Denise

[matt]

thank you for the advice
i really apprecaite it
matt

[heavy hedonist]

hey that's funny, I just started a thread for boozy recipes-- you wanna post those chops later?

[matt]

Monday was not fun when i was making dinner, I had a family emergency. here is the pork chop recipe

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