Pork Chops in Whiskey-Spiked Mushroom Sauce

Pork Chops in Whiskey-Spiked Mushroom Sauce

2/3 cup sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried ground sage
1/4 teaspoon black pepper
4 - 6 oz. 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 - 8 oz. package mushrooms, sliced
1/2 cup Jack Daniels whiskey

Preheat oven to 300 degrees. In a small bowl, combine the sour cream, water, flour, sage, salt and pepper. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large oven-proof, nonstick skillet over medium-high heat. Add pork chops and sauté 5 minutes on each side or until golden. Remove pork chops from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid is almost evaporated. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Cover the skillet and bake for 1 hour. Serve immediately.

Footnotes - If you do not have an oven-proof skillet, simply wrap the handle with aluminum foil.