Boneless Pork Chops in Creamy Irish Whiskey Sauce is a match made in heaven, and when you add some mushrooms to the mix – this amazing combination St.Patric Day Pork Chop recipe just can’t get any better!
This boneless pork chop recipe is reminiscent of my other very popular Pork Chop recipe with the exception of mushrooms and the type of alcohol. In this creamy pork chop recipe we simply sear the pork chops in the pan, then toss some mushrooms and finally make a delicious creamy sauce with Irish Whiskey and a bit of Worcestershire sauce!
You won’t believe how good it smells while cooking and how easy these Boneless Pork Chops in Creamy Irish Whiskey Sauce to prepare!
Make sure to use a good heavy skillet here, such as cast iron and make sure it’s a large one too. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet in this recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron!
And it’s one of my most used kitchen tools!
A more traditional looking cast iron skillet that is also very well made is this 12 inch Lodge Cast Iron Skillet – it never sticks or leaves weird black dots like other cast iron skillets do. And it has over 9,000 positive reviews on Amazon:
So, with St. Patrick’s day around the corner, this pork chop dinner can be quite a hit around your friends and family! But at the same time I don’t think that Boneless Pork Chops in Irish Creamy Whisky Sauce is limited to St. Patrick’s Day only.
Therefore let that whiskey venture out of your drinks cabinet and get straight into the kitchen! You won’t regret it!
Whisky or Whiskey?
According to TheKitchn.com article, American and Irish liquor producers tend to favor the spelling WHISKEY, while Canadian, Scottish, and Japanese producers tend to favor WHISKY.
“Whisky”: Most of the world including Scotland, Japan, Canada, Australia, England, Finland, Germany and India
“Whiskey”: Just the U.S. and Ireland.
TO MAKE BONELESS ORK CHOPS LOW CARB/KETO
- Replace all purpose flour with almond flour and dredge pork chops in almond flour instead. The result will be beautiful color on the outside and further reduction in already low carb recipe!
- Omit flour as a sauce thickener – you will not sacrifice sauce consistency because heavy cream provides necessary thickness as is.
Whiskey contains zero carbs and is perfect alcohol choice when on Keto diet.
SEARING PORK CHOPS
Pork chops are seasoned with salt, pepper, garlic powder and Italian Seasoning.
Once seasoned, sear for 4-5 minutes per side for a total of 8-10 minutes.
Mushrooms are cooked in the same pan (after removing pork chops) in butter for a total of 4-6 minutes. I used baby Bella mushrooms to complement my boneless pork chops.
The sauce is made with Whiskey, heavy cream (or double cream), beef broth (or chicken broth) and Worcestershire sauce. It’s prepared separately from meat and mushrooms and flavored with Italian Seasoning.
Once done, boneless pork chops and mushrooms are returned back to the pan, with sauce spooned all over those tasty chops!
Depending on the thickness of your boneless pork chops, you may just need to reheat them on the stove top. However if they as thick as mine, put them in the oven at 375 F for about 8 minutes until internal cooking temperature reaches 145 F to 155 F. Keep in mind that they cook and dry out fast and once out of the oven, the momentum of heat will continue cooking them a bit further.
If you are looking for more St. Patrick’s day dishes or Irish recipes, I have several of those on this site as well:
Instant Pot Irish Beef and Guinness Stew
Instant Pot Corned Beef and Cabbage
Irish Mashed Potatoes with Bacon (Colcannon)
Boneless Pork Chops in Creamy Irish Whiskey Sauce
- Seasoning Pork Chops: Season generously with salt, pepper, garlic powder and Italian seasoning to prepare them for searing.
- Cooking Pork Chops: Heat 1 tablespoon butter in a large skillet over medium-high heat.Once hot, add seasoned pork chops from Step 1 and sear them by cooking for 4-5 minutes per side for a total of 8-10 minutes. Remove pork from heat and transfer to a plate. If the pork chops are thick, they won't be cooked through at this point (hence the need for the oven later on).
- Cooking Mushrooms: Return skillet to heat, add second tablespoon of butter, wait until it melts and then add mushrooms. Cook them for 5-6 minutes on medium heat. Remove them from the skillet and transfer to a plate.
- Creamy Irish Whiskey Sauce: Add 3rd tablespoon butter to the pan, wait until melted and next add flour. Cook for about 1 minute on medium heat until well incorporated into the butter mixture. Next start pouring in whiskey while still on medium heat - about 1 minute. Next add beef broth and heavy cream, followed by Worcestershire Sauce and Italian seasoning. Add salt to taste and taste it to make sure it's to your liking. Simmer the sauce for 2-3 minutes only.
- Final Assembly: Return pork chops to the pan with sauce. Add mushrooms, spreading some of them on top of the pork chops. Spoon some of the sauce on top of the pork and mushrooms. If the pork chops are not too thick, heat them up with a lid on, to keep the heat in, on the stove top to make sure they are warm and done.
- For Thick Pork Chops Only: If your pork chops are as thick as mine in the picture, follow these steps: Preheat oven to 375 F and cook for 8 minutes. Once internal cooking temperature reaches 145 - 155 F, remove from oven and sprinkle with chopped parsley. Serve immediately.