Creamy Drunken Pork Chops That Are Perfect For the Grownups!

This recipe is perfect for a small informal gathering; probably an impromptu dinner with friends. Serve this over rice or pasta if you like. It will still taste just as good however you would want to eat this. This is perfect for any type of visitors as long as it’s not kids. The alcohol content gives this flavor and cannot be omitted.

Our friend over at Bake At Midnite has this to say about this recipe:

“Definitely a dish for grown ups!  This time it’s sour cream with a hint of brandy.”

Definitely not for children. I served this to my friends once and they loved it. They love the hint of flavor of the brandy and they love the way it tastes with the sour cream. They told me they didn’t know sour cream could taste that good with brandy when it came to sauce. They had second servings after that.      

Ingredients

4 Tyson bone-in pork chops, about 1-inch thick

3 tbs Bertolli olive oil

1 small onion, chopped

8 oz fresh Crimini mushrooms, sliced

1 clove garlic, minced

½ cup brandy –or– whiskey

Sauce:

⅔ cup Daisy sour cream

½ cup water

1 tsp kosher salt

¼ tsp McCormick black pepper

2 tbs Gold Medal flour

4 sprigs fresh thyme -or- ½ tsp McCormick dried thyme

Instructions

Mix all sauce ingredients in a small bowl. Set aside.

Preheat oven to 300 degrees F.

Heat 2 tbs of the olive oil in a large heavy oven-safe skillet over medium-high heat. Brown pork chops on both sides very well. Remove chops from pan.

Add the remaining 1 tbs of olive oil and heat. Add mushrooms, onion and garlic, and saute for about 3 minutes.

Add brandy and cook until liquid is almost evaporated. Add sauce and stir well. Add pork chops back to pan and cover them well with the sauce.

Cover the skillet with either an oven-proof lid or aluminum foil and bake at 300 degrees F for one hour.

Serves 4.

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Quick Tip: Use bone-in chops because it would flavor the gravy better.

Thanks again to Bake At Midnite for this amazing recipe.