Pork Chops with Whiskey Cream Sauce
Serves 2 // 689 calories, 41g fat, 49g protein, 3g net grams
CHOPS
2 center cut loin chops, boneless (about 1 lb.)
salt
2 tsp coarsely ground black pepper
2 tsp extra virgin olive oil
SAUCE
2 shallots minced
1 cup Pacific beef broth
1 cup Kirkland chicken broth
1/3 cup whiskey
2 tablespoons organic heavy cream
Add the two broths, beef and chicken, to a small pan and reduce by half.
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 shallots to the pan and cook until softened, about 2 minutes.
Add the whiskey and deglaze the pan, scraping up any browned bits. Next, add the two reduced broths, bring to a boil, then add the cream and bring back up to a simmer. Continue simmering until thickened, about 5 minutes. Stir in any accumulated juices from the resting chops, then simmer again until just thick enough to coat the back of a spoon, about 3 more minutes.
Spoon sauce over pork chops and serve with rich mashed cauliflower.