question about one pan pork chops recipe...

[me myself & pie]

I'm going to be making one pan whiskey pork chops for the first time and have a couple questions.

1. Will using reduced fat sour cream instead of fat free affect the outcome? I have so much, I'd like to use it.

2. Would it work just as well to bake the chops in a glass baking dish instead of in the frying pan? And should I cover that with foil for the entire hour? (I'm afraid they'll dry out.)

Thanks! Recipe below:

One Pan Whiskey-Flavored Pork Chops
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce)


Ingredients

• 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

Preparation

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.

[peachesncream]

That recipe is one of our favorites. My DH really loves it.

My notes show that I always use Light Sour Cream when I make the dish. (I've never liked Fat free sour cream, and don't buy it.) So, go ahead and use what you have.

I have always moved the mixture (chops, mushrooms etc.) to a casserole dish before putting into the oven. I use a glass casserole dish with a lid, and I keep the lid on the whole time. I think that keeping it covered makes the chops more tender.

[Canice]

Moving from less fat to more fat can only improve the flavor!

I'm not clear on the second question: are you proposing baking the chops instead of starting them on the stove and finishing in the oven? (Starting on the stove gives that nice golden, seared crust.) If not, why what would be the advantage to moving them from a frying pan into a baking dish?

The pork should be done after cooking 5 minutes on each side - baking for an hour seems so odd to me.

[me myself & pie]

I will definitely do the whole pan part, but I've got a pretty small pan, and it's a little old, so I'm not sure about sticking it in the oven for an hour. Never done that before, so was going to transfer from the pan to a glass casserole dish covered in foil for the hour of baking...

[SusanMac]

As long as your pan doesn't have a plastic handle it should be OK.

A full hour sounds way too long to me, as well. But, it sounds like it works well for Peaches.

I love pork & am always looking for different ways to cook it, so will have to give this a try. I never have sour cream on hand. Argh

[me myself & pie]

An hour seemed long to me, but I've never made pork chops, so I guess I can't talk! I will give it a shot! Has anyone made it in less than the hour?

[Laurielee]

The reason for the long cook time is because you are only cooking at at 300 degrees which is low for cooking meat, in addition to being bone in, which also takes longer. If you have an oven tcooks on hte hot side you might reduce maybe 10 minutes.

Laurie

[me myself & pie]

thanks! I can't wait to try them!

[Canice]

Even so, I pan fry bone-in pork chops at about 5 minutes per side, which is why that leaped out at me. But glad to see the positive review; sounds like a very tasty dish!

[peachesncream]

When I first starting making this recipe (several years ago) I didn't have an oven-proof frying pan; the handles of my skillets were plastic or wood. That's why I transferred the mixture to a glass casserole dish.

Now, I do have oven-safe skillets, so I wouldn't have to do that. But, I will probably stick to the old method, because it's always worked well.

Anyway, this recipe is a winner.