Pork chops pan seared with pepper and smothered in a divine whisky cream sauce. Ready in under 30 minutes, these are an easy low carb meal to throw together on a weeknight.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4chops
Ingredients
Pork Chops:
4bone-in rib chops(1 inch thick)
salt
2teaspooncoarsely ground black pepper
2teaspoonvegetable oil
Whisky Cream Sauce:
1shallotminced
½cuplow sodium beef broth
½cuplow sodium chicken broth
3tablespoonwhiskey
2tablespoonheavy cream
Instructions
Pat the pork chops dry with a paper towel and season with salt. Sprinkle both sides generously with coarse pepper, pressing to adhere.
Heat the oil in a large skillet over medium high heat until shimmering but not smoking. Add the chops and brown on the first side for 3 minutes.
Flip the chops and reduce heat to medium. Continue to cook until center of thickest chop registers 135F on an instant-read thermometer, 5 to 10 minutes more.
Transfer chops to a serving platter and tent with foil.
For the sauce, add the shallot to the pan and cook until softened, about 2 minutes.
Add the broths and the whiskey and bring to a simmer, scraping up any browned bits. Simmer until thickened, about 5 minutes.
Stir in any accumulated juices from the chops and the cream. Simmer until just thick enough to coat the back of a spoon, about 3 more minutes.