Drunken One-Pot Pork Chops

Drunken One-Pot Pork Chops - This is the grown-up version of straightforward frypan pork chops. The cops area unit bronzed on each side, then a hard drink mushroom gravy is ready within the frypan. Once the pork is baked within the sauce, they absorb wonderful flavor and are available out further wet and fork tender.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 3 tablespoons olive oil
• 1 small onion, chopped
• 8 ounces fresh crimini mushrooms, sliced
• 1 clove garlic, minced
• 1/2 cup brandy -or- whiskey
• Sauce:
• 2/3 cup sour cream
• 1/2 cup water
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tablespoons flour
• 4 sprigs fresh thyme -or- 1/2 tsp dried thyme

Instructions

1. Mix all sauce ingredients in a small bowl. Set aside.
2. Preheat oven to 300 degrees F.
3. Heat 2 tablespoons of the olive oil in a large heavy oven-safe skillet over medium-high heat. Brown pork chops on both sides very well. Remove chops from pan.
4. Add the remaining 1 tablespoon of olive oil and heat. Add mushrooms, onion and garlic, and sauté for about 3 minutes.
5. Add brandy and cook until liquid is almost evaporated. Add sauce and stir well. Add pork chops back to pan and cover them well with the sauce.
6. Cover the skillet with either an oven-proof lid or aluminum foil and bake for one hour.

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