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When I came up with this recipe for some reason a Bloody Mary came to mind. I came up with this sauce which I think pairs well with the pork chops. To compliment this dish I came up with a ‘Bloody Mary’ Salad. I didn’t want to add vodka to the dressing so I decided to add vodka into the butter mushroom sauce and that way some of the alcohol has a chance to cook off. This sauce is rich and subtle and with the rustic taste of mushrooms really rounds it out. I hope you give it a try.
Recipe Pork Chops with Butter Mushroom Vodka Sauce
- 4 bone in Pork Chops
- Salt and Pepper
- ¼ cup Butter (4 Tbsp)
- Olive Oil
- 1 tsp fresh Rosemary, finely chopped or 1 ½ tsp dried
- 6 Tbsp of Butter, or more if needed
- Olive Oil, about 2 Tbsp.
- 1 pkg (8 oz) Mushrooms, button or cremini sliced or shitake
- 3-4 cloves Garlic, minced
- ¼ cup or less of Chicken Stock
- 2-4 Tbsp Vodka
- Salt and Pepper
- 2-4 Tbsp of Cream
- Parsley, chopped, for garnish
- Prep all of your ingredients for the meat and sauce.
- In a large sauce pan or cast iron, heat up butter and olive oil on medium high heat. Season the pork chops with salt and pepper. Sear the chops on both sides, cooking each side for about 5-8 minutes. Add the Rosemary on top of the chops and continue to cook until the pork chops reach 145 degrees.
- Remove Pork Chops and cover and let rest on a platter. Or let rest in the same pan.
For the sauce:
- In a sauté pan or the same pan, on medium heat, add in the mushroom. Don’t add in any salt yet. This pulls the water out from them and will prevent the mushrooms from browning. Cook the mushrooms until they are a nice brown color, for about 10-15 minutes.
- Turn down the heat to a medium low. Add in the butter, olive oil and garlic and heat until butter has melted and the garlic is aromatic. Add in the Vodka and continue to cook til the alcohol has cooked down. Add in the chicken stock and cream and continue to cook on low to medium low heat until the sauce has thickened. Add in salt and pepper if needed.
- Plate the Pork Chops and spoon the sauce over them. Garnish with a little Parsley.