This has been a standard for Farmer B and I for years. Originally based off this recipe , I have adapted and simplified it over the years, to suite our needs and likes. My kids enjoy this dish as much as we do (don’t worry, the alcohol from the whiskey cooks off entirely!), I mean, who doesn’t like pork chops and mushrooms in a creamy sauce over mashed potatoes. Truly a stick to your ribs, comfort food night!
In this recipe, I pair it with some seasonal rutabaga available from a neighboring local farm. Rutabaga’s are in the brassica family (brassica napus which is a cross between a cabbage and turnip), so do have some bitterness to them, but they’re also a root vegetable and can have some of that sweetness if you know how to prepare them right! I do a 50/50 split with rutabaga and Yukon gold potatoes to achieve a similar but slightly different taste and feel to your normal mashed potato side.
I hope you enjoy this dish as much as we do!
For the Pork Chops
- 4 bone-in pork chops
- Salt and pepper
- Fresh thyme leaves
- 1-2 TB EVOO
- 2 TB butter
- 1 large onion, sliced
- 2 cups mushrooms, sliced
- 2 cloves of garlic, chopped
- ½ cup whiskey
- ¾ cup sour cream
- Chicken stock/water to thin sauce if desired or needed
Rosemary Rutabaga Mash
- 1 lb rutabaga, peeled and diced
- 1 lb russet potatoes, peeled and diced
- 6 TB butter, plus more for serving
- 2 sprigs of rosemary
- 2 cloves of garlic, peeled (keep whole)
- Salt and pepper
- Splash of cream or milk for mashing
1. Season pork chops with salt, pepper and fresh thyme leaves on both sides. Let sit while you prep your ingredients.
2. In a large pot, boil rutabaga and potatoes until fork tender, about 25 minutes.
3. Meanwhile, in a small wide saucepan, brown the butter. On medium, let the butter melt and then continue cooking. It will start foaming and then milk solids will drop to the bottom and the butter will start to smell nutty and delicious. This takes about 5 to 10 minutes depending on your heat. Keep a watch and don’t let it burn! Once it’s browned and smelling great, remove from heat and drop the rosemary springs and garlic cloves in — they will sizzle. Swirl to combine and set aside to let the rosemary and garlic infuse into the butter.
4. Heat oil in a large cast iron skillet over medium- high heat. Brown the pork chops for three minutes on each side to create a nice, brown crust. Remove from the pan and set onto a plate. Cover with foil. Set aside. This is the initial step to create flavor, but you will complete the cooking later.
5. Turn the heat down a bit to medium, and melt butter in the same cast iron skillet used for the chops. Add the onions and mushrooms, and season with salt and pepper. Sauté for about eight minutes, stirring frequently, until the mushrooms release some liquid and onions are well-cooked and browning.
6. Turn the heat back up to high and deglaze the pan with the whiskey, scraping up any bits on the bottom of the pan. After about a minute and the alcohol has cooked off, turn the heat to low. There should still be some liquid, you don’t want it to evaporate entirely. Add the sour cream and stir to combine. Taste to adjust your seasonings, and when you’re satisfied, place your pork chops and any accumulated liquid back in your pan. Cover with foil and let it cook on your lowest setting while you finish your mashed rutabaga.
7. Strain the rutabaga and potatoes, and place back in the same pot. Discard the rosemary and garlic from the browned butter and add any remaining butter to the potatoes. Season with salt and pepper and start to mash. If you need more liquid, slowly add only a splash of milk/cream. Rutabagas have a higher water content than potatoes so you’ll find you don’t need as much liquid when mashing them. Keep mashing to desired consistency and taste as you go.
8. Test your pork chops to ensure they’re done cooking. If you’re a temp person, you’re looking for an internal 145 degrees, and if you’re a feeling kinda person you can test by pressing for firmness to your liking.
9. Load your plate with mashed rutabaga, top with a pork chop and a heart helping of the creamy mushrooms and onions. We served it with a Caesar salad!