Last night we had whiskey pork chops with rosemary potatoes compliments of Cooking Light Magazine. Two things I love about Cooking Light: (1) the recipes are typically very easy and (2) recipies utilize every day ingredients. It never takes more than 10 minutes to prep a meal for the oven and rarely do I have to make a last minute store run to go grab a random ingredient for a recipe....definitely nice after working a 10-12 hour work day! We also cut the recipe in half for just the 2 of us, but there was still more than enough sauce.
Whiskey Pork Chops
2/3 cup fat-free sour cream
1/2 cup water 2 tablespoons all-purpose flour
1/2 cup water 2 tablespoons all-purpose flour
1/2 teaspoon salt 1/2 teaspoon sage
1/4 teaspoon black pepper 4 (6-ounce) bone-in center-cut pork chops, trimmed 1/4 teaspoon salt 1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey
Preheat oven to 300°.
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; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté 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° for 1 hour (only 25 minutes if you are cooking 2 chops). Serve immediately.
Preheat oven to 300°.
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; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté 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° for 1 hour (only 25 minutes if you are cooking 2 chops). Serve immediately.
Nutritional Information (Per Chop)
CALORIES 310(28% from fat); FAT 9.6g (sat 3g,mono 4.5g,poly 1.1g); PROTEIN 29.5g; CHOLESTEROL 71mg; CALCIUM 16mg; SODIUM 546mg; FIBER 1.3g; IRON 2mg; CARBOHYDRATE 24.3g
CALORIES 310(28% from fat); FAT 9.6g (sat 3g,mono 4.5g,poly 1.1g); PROTEIN 29.5g; CHOLESTEROL 71mg; CALCIUM 16mg; SODIUM 546mg; FIBER 1.3g; IRON 2mg; CARBOHYDRATE 24.3g
Rosemary Potatoes
3 Medium Sized Red Skin Potatoes
2 Tbs Rosemary
2 Tbs Fat Free Promise Spread
Melt Promise Spread and combine with Rosemary. Add to Potatoes. Cook potatoes stovetop for 5 minutes on high, or until browned. Reduce heat to low and cover. Cook for 10 minutes, stirring often.
We served with a small salad as well. Enjoy! =)
1 comment:
I love pork chops!
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