Whiskey pork chops are a one skillet wonder, and a dinner that's simply bursting with flavor.
If you love pork chops, you will love this flavorful dish. With fresh mushrooms and mustard, Irish whiskey gives this dish a touch of warm, amazing flavors.
Here, I'll share my top tips for making whiskey pork chops from scratch, to help you keep these chops tender and succulent.
Table of Contents
Cream Sauce with a Taste of Ireland
Pork chops are a very popular main course in Ireland. Served in a whiskey infused cream sauce, this is an impressive dish.
It's perfect for quick and easy week night dinners. These chops come together in double quick time, plus everything is cooked in one skillet.
The savory, creamy sauce is very satisfying, and sure to impress with its warm whiskey flavors.
Even though this is an easy dish to make, it's impressive enough to serve to guests. I have even made these chops for a dinner party menu. You really can't beat a taste of Ireland, when entertaining.
Ingredients for One Skillet Whiskey Pork Chops
Here's a quick list of what you will need for these pork chops. You'll find exact quantities required in the recipe card at the end of this post.
- Pork Chops: use lean, boneless pork chops for this recipe. They will be juicy and tender when cooked in this whisky cream sauce. Bone-in chops take longer to cook, and for this one-skillet, quick meal boneless chops work best.
- Onion Powder: this recipe does not call for chopped, fresh onions or minced garlic. Instead onion powder adds a subtle hint of onion flavor.
- Salt: just a little salt is used to season the pork chops before frying them in a skillet
- Ground Black Pepper: you can use black or white pepper to season the chops before frying.
- Butter: three portions of butter are required to fry the chops, to fry the mushrooms, and to make a roux for the cream sauce. I do not use cooking oil for this recipe, but prefer the flavor that butter imparts to the pork chops, musrhooms and sauce.
- White Mushrooms: Button mushrooms or white mushrooms, as they are called in America, are cleaned and sliced before being fryed in butter.
For the Whiskey Sauce
- All-purpose Flour: this is used to make a roux to thicken the sauce.
- Irish Whiskey: this adds distinct, warm tones to the cream sauce. Bourbon or Scotch whisky can be substituted if you don't have Irish whiskey to hand.
- Beef Broth: helps to add flavor to the sauce.
- Heavy Whipping Cream: it is important to use full fat, heavy whipping cream to create a smooth and luscious sauce. The extra fat in the cream is key to cooking success.
- Dijon Mustard: is not too overpowering, and adds subtle, warm tones to the sauce.
- Worcestershire Sauce: this specialty sauce is often used in Irish and British cooking and adds great depth of flavor to sauces.
- Salt: to taste
- Black Pepper: to taste
- Parsley: chopped fresh to garnish
Directions for Whiskey Pork Chops
Here you'll find step-by-step photographic instructions for making this easy, one-skillet dinner recipe. Check out the recipe card at the end of this post for nutritional information.
I like to make this recipe in a large skillet. If you have a cast iron skillet, it will work great for this dish.
Pre-cook the Pork Chops
The first step is to prepare the pork chops for pan frying by adding a little flavor. Season both sides of the pork chops by sprinkling them with onion powder, salt and pepper.
Prepare the fry pan for pre-cooking the chops by melting one third of the butter over medium-high heat. We are going to cook the chops first, and brown them nicely on both sides.
Add the seasoned pork chops to the skillet and brown them in the pan. They will take about 4 to 5 minutes on each side to cook. Once the chops are a golden brown color, transfer them to a plate and set aside.
Cook the Mushrooms
Next, it's time to cook the mushrooms. Return the skillet to the heat and add another tablespoon of butter.
Make sure to clean the mushrooms well, and slice them for cooking. You can buy pre-washed and sliced mushrooms in the grocery store, if you wish to really simplify prep time for this recipe.
Once the butter has melted, add the sliced mushrooms to the pan and sauté them for 5 to 6 minutes. Once they are turning a golden brown color, remove them from the skillet and set them aside on a plate.
Create the Creamy Whiskey Sauce
Now it's time to make the delicious creamy sauce with an Irish whiskey kick.
Add the last tablespoon of butter to the skillet. Don't worry about any brown bits remaining in the bottom of the pan. They will add flavor to the sauce when you add the whiskey to the pan.
Melt the butter and add the flour. Stir with a wooden spoon or spatula for 1 minute to cook the flour and make a roux. This is key to thickening the sauce
Slowly add the whiskey, stirring constantly so that the pan is fully deglazed, and no lumps form.
Using a whisk, slowly add the beef broth to the whiskey roux. Stir constantly with the whisk to fully combine the sauce and ensure it has no lumps.
Next slowly add the heavy cream. Add the mustard and Worcestershire sauce.
Season with salt and pepper to taste. Simmer for 3 minutes. Do not bring to the boil since this will affect the texture and taste of the sauce.
Assemble the Dish
Return the pork chops to the pan. If any juices have gathered on the plate, then pour it into the cream sauce and stir to mix thoroughly.
Drizzle the cream sauce over the pork chops in the skillet. Top each pork chop with the mushrooms, and spoon sauce over them.
Place a lid on the pan and keep the burner on medium heat. Let the pork chops reheat completely. This will take 2 to 3 minutes.
Pork chops should reach an internal temperature of 155 degrees for safety. Use a food thermometer to be certain they have reached the correct internal temperature.
For thicker pork chops finish cooking them in the oven. Pre-heat the oven to 350 degrees F.
If your skillet is oven proof place it with the pork chops and sauce in the oven for 10 minutes to finish cooking. Once again, be sure to check the internal temperature of the pork has reached 155 degrees F.
Garnish the with chopped parsley to serve. Be sure to pour the extra sauce over the chops.
Recipe Card for Irish Whiskey Pork Chops
Here's the printable recipe card for your kicthen files.
Pork Chops in Irish Whiskey Cream Sauce
- 1 pound boneless pork chops 4 chops
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons butter divided
- 8 ounces white mushrooms cleaned and sliced
For the Whiskey Sauce
- 1 tablespoon all-purpose flour
- ¼ cup Irish whiskey
- ¾ cup beef broth
- ½ cup heavy whipping cream
- 1 teaspoon Dijon mustard·
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 1 tablespoon parsley chopped fresh to garnish
- Season both sides of the pork chops with onion powder, salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned pork chops and brown them in the pan by cooking them on each side for 4 to 5 minutes. Transfer the pork chops to a plate and set aside.
- Return the skillet to the heat and add a tablespoon of additional butter. Once melted, add the sliced mushrooms to the pan and sauté for 5 to 6 minutes. Set aside on a plate once cooked.
- Add the last tablespoon of butter to the skillet. Melt the butter and add the flour. Stir with a wooden spoon or spatula for 1 minute to cook the flour and make a roux. Slowly add the whiskey, stirring constantly.
- Using a whisk to combine, slowly add the beef broth, then the heavy cream. Add the mustard and Worcestershire sauce. Season with salt and pepper to taste. Simmer for 3 minutes. Do not bring to the boil since this will affect the texture of the sauce.
- Return the pork chops to the pan and spoon the sauce over them. Top with the mushrooms. Place a lid on the pan and heat through for 2 to 3 minutes. The pork chops should reach an internal temperature of 155 degrees.For thick pork chops finish cooking this dish in the oven. Preheat the oven to 350° F. If your skillet is oven proof, place the dish in the oven for 10 minutes to finish cooking.
- Garnish with chopped fresh parsley to serve.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade