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Black Iron Skillet Chops
Yield: 4 servings
Ingredients:
- 4 thick boneless pork chops
- 1 tablespoon olive oil
- 1 tablespoon butter
Directions:
- Place pork chops in zip lock bag. Seal bag and hit the pork chops with a meat mallet to tenderize.
- Heat olive oil and butter in a cast iron 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.
- Make Cream Sauce
Mushrooms and Tennessee Whiskey Cream Sauce
Ingredients:
- 3 TBSP olive oil
- 3 TBSP 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
Directions:
- 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.
- Add the cream and simmer several minutes until the sauce thickens, stirring frequently.
- Add salt and pepper and add basil.
- Add pork chops to the sauce; cover and allow to rest for 10 minutes before serving.