Seared Pork Chop With Whiskey Demi Recipes

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

SEARED PORK CHOP WITH WHISKEY DEMI

Steps:

• Pat chops dry with paper towels and season with salt and pepper.
• Heat oil in large skillet over medium-high heat until just smoking.
• Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
• In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
• Sprinkle flour over mushrooms and stir to coat.
• Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.

WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients.
• Salt and pepper the pork chops.
• Heat oil in large skillet over medium heat.
• Saute pork 5 minutes on each side.
• Remove.
• Add onion and mushrooms to the pan and saute for 3 minutes.
• Slowly add whiskey to pan, cook for a minute until almost evaporated.
• Stir sour cream mixture into pan.
• Return pork to pan and spoon sauce over pork.
• Wrap handle of pan with foil and cover.
• Bake@ 300 for 1 hour.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

GREEK-INSPIRED SEARED PORK CHOPS

Steps:

• Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
• Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
• Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
• Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

ONE PAN WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients in a small bowl.
• Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add pork; saute 5 minutes on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; saute for 3 minutes.
• Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
• Stir sour cream mixture into pan.
• Return pork to pan; spoon sauce over pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300 degrees for 1 hour.
• Serve immediately.
• Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

TENNESSEE WHISKEY PORK CHOPS

Steps:

• In a nonstick skillet, over medium-high heat, heat olive oil.
• Season pork chops with salt and pepper.
• Place chops in skillet, and cook about 5 minutes each side, turning once, until browned.
• Remove chops from skillet and keep warm.
• In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes.
• Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces.
• Turn heat to high and bring mixture to a boil.
• Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes.
• Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.