This pork chops recipe came about as one of those happy accidents in the kitchen, and turned out so well, I can’t wait to make it again. I had wanted to make steak au poivre with brandy cream sauce, but the steak at the grocery store didn’t look so hot and the pork chops were on sale. And then I didn’t have brandy, but I did have whiskey and thought it might make a good substitute. So I amalgamated a couple of recipes from America’s Test Kitchen Family Cookbook, made a few other tweaks, and voila! A new dinner recipe was born.
Pepper-seared Pork Chops with Whiskey Cream Sauce
- 4 bone-in rib chops, 1 inch thick
- 2 tsp coarsely ground black pepper
- 2 tsp vegetable oil
- 1 shallot, minced
- 1/2 cup low sodium beef broth
- 1/2 cup low sodium chicken broth
- 3 tbsp whiskey
- 2 tbsp heavy cream
Whisky Cream Sauce:
- Pat the pork chops dry with a paper towel and season with salt. Sprinkle both sides generously with coarse pepper, pressing to adhere.
- Heat the oil in a large skillet over medium high heat until shimmering but not smoking. Add the chops and brown on the first side for 3 minutes.
- Flip the chops and reduce heat to medium. Continue to cook until center of thickest chop registers 135F on an instant-read thermometer, 5 to 10 minutes more.
- Transfer chops to a serving platter and tent with foil.
- For the sauce, add the shallot to the pan and cook until softened, about 2 minutes.
- Add the broths and the whiskey and bring to a simmer, scraping up any browned bits. Simmer until thickened, about 5 minutes.
- Stir in any accumulated juices from the chops and the cream. Simmer until just thick enough to coat the back of a spoon, about 3 more minutes.
- Spoon over pork chops and serve.
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