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. Serve immediately.
I made the mistake of probably cutting my chops too thinly, so they dried up by the time the dish was done, but the sauce is absolutely one of the best I've ever made. It was also very simple to make with very little prep work and almost no cleanup aside from my cast iron skillet. I also didn't cover it, and it turned out great. I served it with a side of Yukon gold garlic mashed potatoes, which mixed with the mushroom sauce wonderfully.
Good...but the whiskey flavor was extremely intense, and I only used a quarter cup. I use boneless pork chops and cooked for about 30 mins. The sauce thickened up nicely.
As other reviewers have mentioned, it needed a little more seasoning.
These were fantastic! Would make again, DEFINITELY a keeper. The flavor was totally there and honestly the only reasons I'm not giving it five stars: the sauce breaks the minute you put it in the oven, first, so it's not as pretty as the picture, so I wouldn't necessarily serve for company; second, if you were to sear a full five mins each side before popping in the oven, those chops would be DRY as heck. I seared for only a minute or so each side, just enough to brown right. The mushrooms soak up the flavor amazingly, I'd probably add a little more next time, I realized I was wanting more mushrooms as I ate it because they were that good.
This was like oven stroganoff, and we liked it, but didn't think it was extraordinary. The best part was the one-pan concept, and it was very simple to make. We had very thick pork chops (> 1 inch), and they only needed 45 minutes (probably less) Our sauce did not thicken, and we reduced it a little on the stove after we took the pork chops out of the pan. The sauce also needed some more flavor, I recommend increasing the salt, pepper, and sage, and maybe adding some extras based on your taste (garlic, cayenne, thyme). We served it with pierogi, but in the future, we would make some extra sauce serve it with some egg noodles and a green veggie (peas, maybe?).
Anytime my hubby says "this is good" must mean it really is GOOD! It takes a lot for him to admit he likes something. The chops came out super tender and juicy. He's not a drinker at all, so when I told him they were made with whiskey he was surprised. The sauce was great and did not taste like whiskey at all but it did add a unique flavor to the sauce. I omitted the mushrooms just because my hubby and son don't eat them :-( But overall this was fantastic!