Whiskey - Flavored Pork Chops

Very good recipe. I changed it up some to make into an OAMC kit dish and it still worked very well. First, I used 2 one inch thick boneless pork chops. I seasoned these with salt and pepper and then placed in a zip top bag. I mixed the sour cream (used light), water, flour, salt, pepper and sage in a small zip lock bag. I completed steps six and seven using a small amount of olive oil. I only had 1/4 c of whiskey though. I let cool and placed in a small zip top bag. I placed all three zip top bags into a larger zip top bag, labeled with directions for cooking and froze. To cook, I thawed in the fridge. I placed the pork in the baking dish (I was running late and didn't have time to brown them, althrough in the future I would recommend these step as they were a little anemic looking). I covered with the mushrooms and then the sauce. I baked for about 40 minutes. I served with mashed potatoes, a salad and rolls. These are very tasty, I think when I make next time, I will first remember to brown the chops. Second, I will keep the whiskey at 1/4 cup, that was perfect for our family.

These were delicious!! I doubled the recipe but simply could not bring myself to put in a whole entire tsp of sage. I think I used about 1/2 tsp in all. Very yummy. Thanks for sharing. It will become a regular in my house.