Whiskey Sauce Pork Chops w Sweet Potatoes (Briana Maechling)

Ingredients

1 ½ lbs sweet potatoes (about 3 medium), peeled and cut into 1 inch chunks

2 tbsp unsalted butter

½ cup heavy cream

Salt and pepper

4 boneless center cut pork chops (about 6 oz each), ¾ to 1 inch thick, sides slit

(To prevent the pork chop from curling), cut two slits about 2 inches apart, into one side of each pork chop.

1 tbsp veg oil

2 shallots minced

2 tsp minced fresh thyme (I used dry: ½ tsp)

½ c Whiskey (We bought a baby bottle of Jack Daniels for like $5)

1 c low sodium chicken broth

Directions

Potatoes:

Bring potatoes and enough water to cover by 1 inch to boil in saucepan.

Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

Add butter and ¼ C cream and mash until smooth. Season with salt and pepper. Cover to keep warm.

Pork Chops:

Pat pork dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until browned and meat registers 145°, about 4 minutes per side. Transfer to plate and tent with foil.

Add shallots and thyme to empty skillet and cook over medium heat until softened, about 1 minute. Turn off heat, stir in whiskey, scraping up any browned bits.

Return skillet to stove and remaining cream and simmer until sauce is slightly thickened, about 5 minutes. Return chops and any accumulated juices to skillet and cook until sauce is thickened, about 2 minutes. Serve with potatoes.