Bourbon Pork Chops with Creamy Mushroom Sauce

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1½ pounds pork loin chops
• ½ cup flour
• TT salt
• TT  black pepper
• 2 cups mushrooms, stemmed and sliced
• 1 shallot, peeled and chopped
• 1 clove garlic, minced
• ½ cup bourbon
• 1 cup  chicken stock
• 1 ½  teaspoon fresh lemon juice
• 4 tablespoons heavy cream
• Cornstarch & cold water slurry TT

Procedure

1. Heat olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan.. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are cooked.
3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer.