To celebrate the end of a crazy week filled with papers and midterms, I decided to try out a pork chop recipe I’d been eyeing on Simply Recipes. Also, I was trying to make up for my semi-failed attempt to make pork chops earlier this week, but let’s not talk about that ;) The final result actually ended up being a combination of two recipes (one from Simply Recipes and one from All Recipes) to make my own sort of fusion/twist.

I’d say it was a success (and definitely makes up for my first attempt) The sauce is nice and thick like gravy, so I’d imagine it’d go well with mashed potatoes (I decided to eat it with rice tonight)

Ingredients:

• 1 pork chop
• 1 tbsp cooking oil
• ~1.5tsp butter
• 1 small onion, sliced
• ~1/4 cup mushrooms, sliced
• 1 clove garlic, minced
• 1/4 cup white wine (e.g. Pinot Grigio)
• ~2 tsp all-purpose flour
• 1/4 cup whiskey
• 1/2 cup chicken broth
• ~1/4 tsp dried rosemary
• ~1/2 tsp dried parsley
• Salt, pepper to taste

Directions:

1. Over medium-high heat, heat oil in skillet, and brown pork for about 2 minutes on each side. Remove pork from skillet and set aside.
2. In same skillet, melt better. Add onion, mushrooms, garlic, and saute for 1 min. Stir in flour, and add white wine. Increase heat to high and boil down until liquid is almost a glaze (~4min)
3. Add whiskey and chicken broth and stir until blended. Add rosemary, parsley, salt and pepper to taste.
4. When sauce begins to thicken, return pork chop to skillet, cover and simmer on low for 10 min or until juices in meat are clear.