Jul 09 2026
Restaurants›The Iowa Taproom›Iowa Chop Recipe

Iowa Chop Recipe

Inspired by The Iowa Taproom
Time45m
Serves2

10 oz pan-seared pork chop topped with whiskey gravy and mushrooms. Served with yukon gold smashed potatoes and sautéed corn and peppers.

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Ingredients

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Pork Chop

Whiskey Gravy

Smashed Potatoes

Sautéed Corn and Peppers

Method

Pork Chop

  1. 1

    Prepare the Pork Chop

    Season the pork chop with salt and black pepper on both sides.

  2. 2

    Sear the Pork Chop

    In a large skillet, heat olive oil over medium-high heat. Add the pork chop and sear for 5-7 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Remove from the skillet and let it rest.

Whiskey Gravy

  1. 3

    Sauté the Mushrooms

    In the same skillet used for the pork chop, reduce heat to medium. Add butter and let it melt. Add sliced mushrooms and sauté until they are browned and tender, about 5 minutes.

  2. 4

    Make the Gravy

    Sprinkle flour over the mushrooms and stir to combine. Gradually pour in whiskey and chicken broth, whisking continuously to avoid lumps. Add Worcestershire sauce and garlic powder. Let the gravy simmer for about 5-10 minutes until it thickens. Season with salt and pepper to taste.

Smashed Potatoes

  1. 5

    Boil the Potatoes

    In a large pot, add diced Yukon Gold potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Sautéed Corn and Peppers

  1. 7

    Sauté the Vegetables

    In a separate skillet, heat olive oil over medium heat. Add corn and diced bell pepper. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.

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