Blog Catalog Discussion: Bourbon Pork Chops

cheftom on 'Bourbon Pork Chops'

cheftom — Wed, 20 Aug 2008 00:26:51 -0500

Yum...can't wait to try that out!

GetSmart on 'Bourbon Pork Chops'

GetSmart — Tue, 19 Aug 2008 03:59:09 -0500

Sounds real yummy cheftom!

The way I like to prepare pork chops, this other white meat stays moist and falls off the bone.

Ingredients for:

Baked Pork Chops In Chardonnay Wine Mushroom Gravy

6 thick pork loin chops with bone-in (more flavorful)
2 eggs
flour
dashes of garlic salt
salt to taste
pepper to taste
1 cube of butter
can of cream of mushroom
1/4 cup of milk (for egg/milk wash)
1/2 cup of milk(for sauce)
1 pkg. fresh mushroom
1/2 cup of chardonay (white wine)
1 pkg. of pork gravy (my quick sauce seasoning)lol ;)wink!

3 medium bowls. 1 skillet, 1 oblong baking pan or Pyrex (preferred, 1 large cooking spoon, 1 pair of tongs, 1 meat fork.

In the first bowl, just flour. In the second bowl, add egg and milk, mix well and let stand for a minute. And the last bowl, mix flour, salt, pepper, garlic salt together.

Take your cleaned prep pork chops and add them into the first bowl, then second and then third. Heat skillet medium high with 2 Tbsp. of butter and add pork chops. Cook until golden brown on both sides, about 20 minutes. Pre-heat the oven at 375 degrees. Place pork chops into Pyrex oblong baking pan. In the seasoned skillet, melt the rest of butter, add the cream of mushroom soup, milk, Chardonnay, fresh mushrooms pork gravy mix, stir rapidly until bubbily. The gravy sauce should be turning a slight tan color. Make sure you get all the goodies in the pan while stirring. Add this gravy sauce over the pork chops and cook for 30 - 45 minutes, flip the pork chops once and pour gravy sauce over each pork chop, then repeat the last 15 minutes and turn the heat down to 350 degrees, a darker tan color. Serve with mashed potatoes and pour this gravy sauce over. Add your favorite green vegetable to this dish. Makes 6 servings.

Home cooking comfort food for sure. Check it out.

cheftom on 'Bourbon Pork Chops'

cheftom — Wed, 18 Jun 2008 19:29:49 -0500

I hope you enjoy !

nancycg56 on 'Bourbon Pork Chops'

nancycg56 — Wed, 18 Jun 2008 13:53:58 -0500

I love cooking with bourbon and these pork chops sound excellent! Thank you!

cheftom on 'Bourbon Pork Chops'

cheftom — Wed, 20 Aug 2008 00:26:51 -0500

I picked up some pork chops earlier this week at Pathmark. I lucked out, these chops were so tender! I decided to use a recipe that I normally use to prepare “Bourbon Chicken”. Why not? It is the “other white meat”! I hope you enjoy.

3/4 cup sour cream
2/3 cup water
1/4 cup flour
Salt, to taste
pepper, to taste
1/2 teaspoon dried sage
1 tablespoon olive oil
6 pork chops, trim any excess fat
1 small sweet onion, chopped
8 oz. sliced mushrooms (I prefer fresh, but you can use canned)
1/2 cup bourbon

Combine the sour cream, water, flour, pepper and sage in a bowl and set aside. Heat oil in a heavy skillet and saute the pork chops lightly on each side then remove from the pan. Add the onions and mushrooms to the pan and saute, add the bourbon and cook until the liquid evaporates. Place pork chops in a baking dish and pour the sour cream mixture over the top along with the mushrooms and onions. Bake at 300 degrees F for about 45 minutes.

http://cheftomcooks.com/2008/06/12/bourbon-pork-chops/

How do you like to prepare your pork chops ?