Jack Daniels Cream Pork Chops
thick boneless pork chops
WHISKEY CREAM SAUCE
yellow onions, minced
jack daniel's whiskey
basil, fresh, chopped
1Place pork chops in a resealable plastic bag. Seal bag and hit the pork with a meat mallet to tenderize.
2Heat olive oil and butter in a large skillet. Season the chops with salt and pepper and add to skillet.
3Brown about 4 minutes per side. Turn the chops one more time, reduce the heat to low, cover and cook an additional 10 minutes.
4Transfer chops to an oven-proof dish; cover with foil and set aside. When the sauce is almost finished, place the chops in a preheated 400F oven for approx. 10 minutes to finish cooking.
5Drain grease from the skillet the chops were cooked in; add butter and olive oil.
6Sautee onions and mushrooms in the butter and olive oil until the mushrooms are browned (10-15 min).
7Add garlic and continue sautéing for 2 minutes.
8Mix cornstarch with 2 tablespoons chicken stock in a small bowl and set aside.
9Add the remaining chicken stock, vinegar and whiskey to the skillet; boil slowly until sauce is reduced by over half, stirring frequently.
10Add the cornstarch mixture; stir continually and cook an additional minute or two.
11Add the cream and simmer several minutes until the sauce thickens, stirring frequently. Adjust seasonings with salt and pepper. Add the basil.
12Take the chops from the oven, and add to the sauce. Let rest a bit before serving.