Skillet Chops with Mushroom Whiskey Peppercorn Sauce

I was gone a long time.  Many things took up my time.  Volunteering, helping my in-laws, Thanksgiving, Christmas, New Year's Eve, Valentine's Day and Easter.  The best thing that took time wasn't a thing.  It was a tiny, perfect human named Naomi Dawn.  She is my newest grandbaby, born in February, and she has the entire family wrapped around her tiny fingers. Who wouldn't love such a happy baby?

 

Her older brother and sister have grown too.

 

I've gotten a wee bit smaller.  At the New Year, my husband suggested we go without potatoes, noodles, rice or bread and see what happened. Yikes!  My immediate thought was "What's left?!? This won't last a week!" So I started doing a little research and re-discovered The South Beach Diet. I say re-discovered, because several of our favorite meals are South Beach, BUT we had never followed the program.

 

 

So I borrowed several South Beach Diet books from the library and dug in.  After a rough week, our starch and sugar cravings faded.  Oh yes - NO sugar. Twelve weeks later I'm down 23 lbs. and my hubs is down 28.  Not bad.

 

 

Here's what we had for dinner last night:



 

Skillet Chops with Mushroom Whiskey Peppercorn Sauce

For chops:

4 thick cut boneless pork chops

course ground black pepper

salt

1 T. EVOO

1 T. butter

 

Season chops with salt and pepper.  Heat a cast iron skillet over medium-high heat until hot.  Add oil and butter.  Swirl to combine and coat bottom of skillet.  Add chops.

Brown well on both sides, about 4 minutes per side; then lower heat, cover and cook an additional 10 minutes.  Remove from pan and cover while making sauce.

 

For Mushroom Whiskey Peppercorn Sauce:

1 T. EVOO

1 T. butter

1 lb. mushrooms, sliced

1/2 cup onion, sliced

2 -3 garlic cloves, minced or pressed

1/2 tsp. peppercorns, slightly crushed (optional)

3/4 cup reduced fat, low-sodium chicken stock or broth

1/2 cup half and half

2 T. balsamic vinegar

1/3 cup whiskey (I used Seagrams VO, Jack Daniel's would also be good)

 

Preheat oven to 400F.

In same skillet you cooked the chops add EVOO and butter, swirl to coat skillet. Add mushrooms and onions.  Cook over medium high heat until well browned (Brown = flavor), turning with a spatula every couple of minutes.  It will take 10 - 15 minutes depending on the water content of the mushrooms.

 

Add garlic and peppercorns, stir.  Add chicken stock and balsamic vinegar and stir to loosen browned bits from skillet.  Add half and half, stir.  Remove pan from flame and add whiskey.  Bring to a boil, reduce heat and simmer until sauce thickens slightly.

 

Add chops and any juices to skillet.  Place in preheated oven 10 minutes to finish cooking. 

 

Test temperature for doneness.  Serves 4 (6 if you're on South Beach)

 

 

Along side the chops, serve:

Summer Squash with Parm
1 T. EVOO
2 cloves garlic, minced or pressed
1/2 medium onion, sliced
2 medium summer squash, cut in 3" strips
1/4 cup chicken broth
1/4 cup parmesan, shredded

Heat skillet over medium heat.  Add EVOO when hot.
Add garlic and onions, stir to coat.  Cook until onions wilt.
Add squash.
Cover and cook 3-4 minutes, turning gently several times.
Add broth, cover and cook until tender, about 5 minutes.
Serve with 1 T. parmesan cheese

Serves 4

 

Stay tuned and find out how I make pizza without wheat flour.  Gluten Free!