It’s not St. Patty’s Day yet, but this wonderful recipe gets me thinking about Irish dishes! This dish comes together in a snap making it perfect for hurried weeknight dinners. And I guarantee everyone in your house will love it…even if they’re not Irish!
Ingredients
- 1 lb boneless pork chops
- 3 T butter, divided
- 1 t garlic powder
- 2 t Italian seasoning, divided
- Salt & Pepper
- 8 oz mushrooms, sliced
- 1 T flour
- 1/3 c whiskey
- 2/3 c beef broth
- 1/2 c heavy cream
- 1 T Worcestershire sauce
- 1 T parsley, chopped
If pork chops are thick, preheat oven to 375 deg (see NOTE below).
Season pork chops generously with salt, pepper, garlic powder & Italian seasoning. Heat 1 T butter in a large skillet over med-high heat. Once hot, add seasoned pork chops & sear for 4-5 min per side. Remove pork from heat & transfer to a plate (if fully cooked) or a casserole dish (if not fully cooked – see NOTE below).
Return skillet to med heat & add 1 T butter. When butter is melted, add mushrooms & cook for 5-6 min.
Add remaining 1 T butter to pan over med heat. When butter is melted, add flour & cook for about 1 min. Add whiskey, beef broth, heavy cream, Worcestershire & Italian seasoning. Simmer sauce for 2-3 min.
NOTE: If the pork chops are thick, they won’t be fully cooked & will need to be finished in oven. Bake chops for 8 min or until internal cooking temperature reaches 145 deg.
Top pork chops with sauce & parsley. If you’d like to keep the Irish theme going, serve with Colcannon. Enjoy! For a non-whiskey version of this dish, try Pork Chops with Creamy Mushroom Sauce.
Recipe & photo adapted from Boneless Pork Chops in Creamy Irish Whiskey Sauce – (whatsinthepan.com).