Smothered Pork Chops

Sounds like a fatty extravaganza, but is not actually terrible for you. Pork chops in gravy is a little more accurate, perhaps, but not quite as fun sounding. Recipe can be doubled or trebled - just make sure you've got a big skillet, or sear the pork in stages. While this recipe was designed for pork chops, you can also use shoulder steaks to excellent effect. Heck, you can use chicken, too - I won't tell.

Smothered Pork Chops 

Serves 2 

Total prep and cooking time: 50 - 60 minutes - much of that unattended 

2 6oz. bone-in pork chops, fat trimmed 

1/2 medium onion, chopped finely 

10 mushrooms of your choice, sliced (optional) 

1/2 cup whisky, sherry or vermouth 

1/2 teaspoon dried, powdered sage 

1/2 teaspoon dried, powdered thyme 

sprinkle of salt 

1 teaspoon canola oil 

Smothering sauce: 

1/2 cup water or chicken stock 

2/3 cup light sour cream or Greek yoghurt 

2 tablespoons all-purpose flour 

1 teaspoon Dijon mustard 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

Carefully trim any fat from the edges of the pork chops. Do use bone-in - they're cheaper, and they don't dry out as easily. 

Preheat your oven to 150°C/ 300°F. 

Whisk the ingredients for the smothering sauce together until smooth, and have standing by. Preheat a good, heavy-bottom skillet or frying pan over high heat. Pat pork chops with a paper towel to make sure they are dry. Sprinkle the chops lightly on both sides with salt, sage, and thyme. 

Add the oil to the pan and swirl it around until the oil is hot. Put the chops in the pan in a single layer, and sear over high heat until the first side is a nice, dark, golden brown - about 2 minutes - without peeking. Flip chops over and sear for 1 minute on the other side. The pork is still raw in the middle, but remove it from the pan and put on a holding plate. 

Add the onions and mushrooms (if using) to the emptied pan and sauté for a couple of minutes. As they start to stick, add the whisky (or sherry or vermouth) and stir/scrape the pan while the liquid cooks off and almost evaporates. 

Add the prepared sour cream sauce mixture and stir well. Place the pork chops, browned side up, back in the pan with the sauce, and spoon some of the sauce over them. If there are any juices from the pork on the holding plate, add them to the sauce, too. 

Cover the pan (use tin foil if you don't have a proper lid for your skillet) and place in the preheated oven for 45 minutes. The pork will have cooked through, but remain tender and juicy, and the sauce will be thick and gravy-like. Stir it through, to integrate the sauce.

Serve with rice, egg noodles or mashed potatoes - something that you can spoon the tangy sauce over.