Pork Chop & Irish Whiskey Mushroom Sauce Recipe

Prepare pork

Pat pork chops dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Let rest at room temperature for 15 minutes (or refrigerate up to 1 hour and bring back to room temp before cooking).

Sear pork

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter is foaming, add pork chops (do not crowd; cook in batches if needed). Sear 3–4 minutes without moving until a deep golden crust forms. Flip and sear other side 3–4 minutes. For 1-inch chops this yields medium doneness (internal temp 140–145°F/60–63°C). Adjust time for thickness. Remove chops to a plate and tent with foil to keep warm.

Finish pork if needed

If chops are thicker than 1 inch or under the desired internal temperature, place the pan in a preheated 375°F (190°C) oven for 4–8 minutes until internal temp reaches 145°F (63°C). Remove and rest 5 minutes before serving; juices will redistribute while you make the sauce.

Cook aromatics and mushrooms

Using the same skillet with pork fond (add up to 2 tbs butter and 1 tbs olive oil if pan is dry), reduce heat to medium. Add the finely chopped shallot and cook 1–2 minutes until softened. Add the 2 minced garlic cloves and cook 30 seconds until fragrant. Add the 12 oz sliced cremini mushrooms in an even layer. Cook, stirring occasionally, 6–8 minutes until mushrooms release moisture and become golden-brown. Stir in 1 tsp fresh thyme leaves.

Deglaze with whiskey

Push mushrooms to the side. Increase heat to medium-high. Carefully pour in 1 tbs Irish whiskey to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the whiskey to reduce by half, about 1 minute. (If you prefer not to flame, remove the pan from heat briefly, pour the whiskey, then return pan to heat.)

Build the sauce

Add 1 cup beef or chicken stock to the pan and bring to a simmer, scraping any remaining fond. Simmer 3–4 minutes to reduce slightly. Whisk in 1 tbs heavy cream, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce. Simmer another 1–2 minutes until the sauce thickens enough to coat the back of a spoon.

Season and finish

Taste and adjust seasoning: add up to 1 tsp salt and 1/2 tsp black pepper as needed. Stir in 2 tbs chopped flat-leaf parsley. If you like a richer finish, swirl in the reserved 1 tbs unsalted butter off heat to give the sauce a glossy finish.

Plate and serve

Return rested pork chops to the skillet or spoon sauce over plated chops. Serve immediately with extra sauce spooned over the meat and garnish with extra parsley if desired.