A delightful twist on classic pork chops, infused with whiskey and paired with a creamy mushroom sauce.
Preheat your oven to 300°F.
Ensure your oven is fully preheated before placing the dish inside for even cooking.
In a mixing bowl, combine the sour cream, water, flour, salt, sage, and pepper until smooth.
Whisk the mixture thoroughly to avoid lumps in the sauce.
Season the pork chops with salt and pepper on both sides.
Pat the pork chops dry before seasoning to help the spices adhere better.
Heat olive oil in a large skillet over medium-high heat.
Use a skillet with a heavy bottom for even heat distribution.
Sear the pork chops for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
Avoid overcrowding the skillet to ensure proper searing.
Add the onions and mushrooms to the skillet and sauté for 3 minutes until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Pour the whiskey into the skillet and cook for 1 minute, allowing the alcohol to evaporate.
Scrape the bottom of the skillet to incorporate the flavorful bits into the sauce.
Stir in the sour cream mixture and bring to a gentle simmer.
Reduce the heat to prevent the sauce from curdling.
Return the pork chops to the skillet, spooning the sauce over them.
Ensure the pork chops are well-coated with the sauce for maximum flavor.
Wrap the skillet handle with foil and transfer to the oven. Bake for 1 hour.
Covering the skillet helps retain moisture during baking.
Serve the pork chops hot, garnished with fresh herbs if desired.
Pair with your favorite side dishes for a complete meal.
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