Name: Dave's High Desert Grills Pork Chop & Irish Whiskey Mushroom Sauce Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 4 each bone-in pork chops; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 2 tbs olive oil; 1 tbs unsalted butter; 2 tbs unsalted butter; 1 tbs olive oil; 2 each shallots, finely minced; 3 each garlic cloves, minced; 12 oz cremini or baby bella mushrooms, sliced; 8 oz button mushrooms, sliced (optional, for variety); 1 tsp fresh thyme leaves; 0.25 cup Irish whiskey; 0.5 cup low-sodium chicken broth; 0.5 cup heavy cream; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs chopped fresh parsley (for garnish)

Method

Pork Chops

Bring chops to room temperature

Remove pork chops from refrigerator 20–30 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Season both sides of the pork chops evenly with kosher salt, freshly ground black pepper, and garlic powder, pressing the seasonings into the meat.

Sear pork chops

Heat a large heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and 1 tablespoon butter. When fat is shimmering and butter has melted, add pork chops (work in batches if needed so they aren't crowded). Sear without moving 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes for 1–1.25" thick chops; adjust time for thickness (longer for thicker).

Finish in pan

Lower heat to medium. Continue to cook chops until internal temperature reaches 140°F (60°C) for slightly pink center or 145°F (63°C) for fully done, about 2–6 more minutes depending on thickness. Remove chops to a warm plate and tent loosely with foil to rest while you make the sauce (reserve pan drippings).

Mushroom & Whiskey Sauce

Prepare pan

Pour off any excess fat from the skillet leaving about 1 tablespoon of fond and browned bits. Return skillet to medium heat and add 2 tablespoons butter and 1 tablespoon olive oil.

Cook shallots and garlic

Add the minced shallots and cook, stirring, until softened and translucent, about 2 minutes. Add minced garlic and cook another 30–45 seconds until fragrant, taking care not to burn.

Sauté mushrooms

Add sliced cremini and button mushrooms to the pan in a single layer if possible. Cook undisturbed 3–4 minutes to develop color, then stir and continue cooking until mushrooms release their liquid and it mostly evaporates and mushrooms are nicely browned, about 6–8 minutes total. Stir in fresh thyme leaves.

Deglaze with whiskey

Remove pan from heat briefly and carefully add 1/4 cup Irish whiskey (stand back; alcohol may flame). Return to medium heat and scrape up browned bits from the bottom of the pan with a wooden spoon. Simmer 1–2 minutes to cook off most of the alcohol.

Add liquids and reduce

Pour in 1/2 cup low-sodium chicken broth, scraping the pan. Bring to a gentle simmer and reduce by about one-third, 2–3 minutes.

Finish sauce

Reduce heat to low and stir in 1/2 cup heavy cream, 1 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce. Simmer gently 2–3 minutes until sauce thickens slightly. Taste and season with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

Combine and serve

Return rested pork chops and any accumulated juices to the pan, spooning sauce and mushrooms over the chops. Warm together for 1–2 minutes so the chops finish heating and absorb sauce flavors. Sprinkle with chopped fresh parsley and serve immediately.