Wow, what a week! I don’t know about you, but this week has seemed interminably long. Everything started out just great but then the trash needed to go out and I dropped the can spilling all of it in the front yard. There was an unfortunate incident involving a chair and my face one morning before work. Oh, and let’s not forget the swing breaking on me (mid swing, mind you) resulting in a graceful full-back landing right on the ground. In a skirt. All of this means… I need comfort food. You know what I’m talking about - the kind of food that’s not necessarily great for you, but just makes you feel good. The kind of food that once you get the first whiff, you automatically relax and are ready to enjoy the feast that is about to change your whole perspective on life.
Here’s one of my favorites and I need it this week!
Skillet Chops with Spiced Rum Cream Sauce
4 Tablespoons butter
1 Pound mushrooms, sliced
1 Large onion, sliced
2 Garlic cloves, minced
1 ½ Cups beef broth
½ Cup heavy cream
1/3 Cup spiced rum
1 Teaspoon cornstarch
Season both sides of the pork chops with salt, pepper, and garlic powder. Let the chops sit in the seasoning until they’ve come to room temperature. Bring the skillet to medium high heat and throw in the butter. Let the butter melt and become bubbly. Then toss in the chops. Cook them until they get a golden crust on one side, then flip, and cook on the other side. Once done, remove from skillet and place on a plate covered in foil to keep warm.
In the same skillet, add more butter, sauté the onions and mushrooms on medium high heat until browned (about 10 minutes). Add garlic and continue sautéing for a few more minutes until fragrant.
Mix the cornstarch with 2 tablespoons of chicken broth in a small bowl and set aside. Add the remaining chicken broth and whiskey to the skillet. Simmer on medium low, stirring frequently, until it’s reduced by almost half. Then add the cornstarch mixture, stirring continually, and cook about another minute or two.
Add the cream and simmer a few more minutes.
Remove from heat and throw the pork chops back in the skillet. Serve with some sauce on top.
I like to serve this with my cheesy chive and chili mashers, recipe for those is below!
Yum! I feel better already!
Caryn's Cheesy Chive & Chili Mashers
5 Decent sized potatoes
2/3 Cup heavy whipping cream
¼ Cup butter
Shredded cheese, any kind you like (my favorites are pepper jack or Colby jack)
Cover the whole potatoes with water and bring to a rolling boil. Let them cook until they can easily be pierced with a fork. Once done, drain and pull off the skins. Mash in the butter then pour in the cream. Use a mixer and mix everything together until creamy. Put in your desired amount of cheese, chives, and chili powder.