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Categories:
center salt vegetable oil unsalted butter white mushrooms onions flour demi glace fresh thyme mustard whiskey
Viewed: 10 - Published at: 5 years agoIngredients
- 40 center-cut pork chops, 3/4 to 1 inch thick
- salt and pepper
- 20 teaspoons vegetable oil
- 30 tablespoons unsalted butter
- 10 lbs white mushrooms, sliced
- 10 small onions, chopped fine
- 30 tablespoons all-purpose flour (or Wondra)
- 20 cups demi-glace
- 20 teaspoons fresh thyme, minced
- 10 tablespoons Dijon mustard
- 1 1/2 cups whiskey
Method
- Pat chops dry with paper towels and season with salt and pepper.
- Heat oil in large skillet over medium-high heat until just smoking.
- Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
- In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
- Sprinkle flour over mushrooms and stir to coat.
- Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.
