From Cooking Light Magazine, January 2001.

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

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. Te original recipe directs us to heat the oil in a large nonstick skillet over medium-high heat; I used a cast iron skillet and it worked beautifully. If you are using a plain non-stick skillet make sure to choose one that is safe to put in the oven (no plastic handles!). Another reason the cast iron was a good choice...the cast iron really worked well for browning the chops, in my case. 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. Add whiskey to pan (being careful to avoid flare-ups) and cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

Cover and bake at 300° for 1 hour. Serve immediately.

Serves 4

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