2/3 cup of fat-free sour cream
1/2 cup of water
2 tablespoons of all-purpose flour
1/2 teaspoon of kosher salt
1/4 teaspoon of black pepper
1/2 teaspoon of thyme, dried
2 tablespoons of extra virgin olive oil
4-6 bone-in center cut pork chops, trimmed and seasoned with salt and pepper
1/2 cup of onions, chopped
1 (8-ounce) package of sliced baby bella mushrooms
1/2 cup of whiskey
Preheat oven to 300 degrees F. Combine the sour cream, water, flour, salt, pepper and thyme in a small bowl. Set aside.
Heat oil in a large, oven-safe skillet over medium high heat. Add the seasoned pork chops and cook 5 minutes on each side or until golden. You really need to get a good sear on them!
Remove pork from pan. Add onions and mushrooms and saute for 3 minutes. Add whiskey and cook for 1 minute or until most of the liquid evaporates.
Stir sour cream mixture into the pan, return the pork to the pan, and spoon the sauce over the pork.
Cover the pan with tin foil and bake for 1 hour.
Serve with mashed potatoes and green beans or any of your favorite vegetables. Spoon the gravy over the pork and the potatoes!