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Friday, January 25, 2013

Black Iron Skillet Chops with Mushrooms and Tennessee Whiskey Sauce


Men love this dish and so will everyone else. Serve with a green vegetable such as roasted asparagus or green beans and you’ve got a delicious and impressive dinner for your sweetie or guests. Of course the Tennessee Honey Corn Pudding could be added if you like – or whatever suits your fancy.
Black Iron Skillet Chops
4 thick boneless pork chops
1 tablespoon olive oil
1 tablespoon butter
Place pork chops in a resealable plastic bag. Seal bag and hit the pork chops with a meat mallet to tenderize. Heat olive oil and butter in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet, and brown, about 4 minutes per side. Turn the chops one more time, reduce the heat to low, cover, and cook an additional 10 minutes. Place pork chops in an oven-proof dish; cover with foil and set aside until sauce is completed. At that time, place pan in a preheated 400 degree oven for 6 – 10 minutes to finish cooking.
Mushrooms and Tennessee Whiskey Cream Sauce
3 tablespoons olive oil
3 tablespoons butter
1 pound mushrooms, sliced
1/2 cup yellow onions, minced
2 large garlic cloves, minced
1-1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons balsamic vinegar
1/3 cup Jack Daniel’s Tennessee Whiskey
1 teaspoon cornstarch
Sea salt and fresh ground pepper
1 tablespoon fresh basil, chopped
Drain grease from skillet; add butter and olive oil. Sauté onions and mushrooms in butter and olive oil in the same large skillet on medium high heat until the mushrooms are browned (10-15 minutes.) Add garlic and continue sautéing for 2 minutes. Mix cornstarch with 2 tablespoons chicken stock in a small bowl and set aside. Add the remaining chicken stock, vinegar, and whiskey to the skillet; boil slowly until sauce is reduced by over half, stirring frequently. Add the cornstarch mixture; stir continually and cook an additional minute or two. (If your sauce is thick enough, don’t add it; if sauce isn't thick enough to suit your taste, add more cornstarch to the chicken stock or water and mix before adding to skillet.This varies depending on how much you reduced your sauce initially and the consistency which you prefer.) Add the cream and simmer several minutes until the sauce thickens, stirring frequently.Adjust seasonings with salt and pepper. Remove from heat and cover pan with foil until time to serve. 

When ready to serve, place pork chops in the preheated 400 degree oven for 10 - 15 minutes (depends on if they cooled completely and how done you cooked them in the skillet - you want them done and heated  before placing back in the skillet); reheat the sauce by gradually bringing it to a low simmer, stirring frequently; add basil. Turn off heat; place chops in the skillet with the sauce; cover and allow to rest for 10 minutes before serving.

2 comments:

Chris said...

That is something I could dig into! That TN whiskey sauce is especially appealing.

Beth said...

O Lordy Lordy...I can taste this...