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These pork chops in an Irish whiskey cream sauce make a simple but special dinner for two!

Pork Chops in an Irish Whiskey Cream Sauce

Thick-cut pork chops in an Irish whiskey cream sauce.
Course Main Course
Cuisine Irish
Keyword Irish whiskey pork chops
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2


  • 2 thick pork chops bone-in
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 7 ounces crimini mushrooms sliced
  • 1/3 cup Irish whiskey
  • 2 cloves garlic minced
  • 1 cup heavy/whipping cream
  • Pinch of nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • 1 tsp mixed peppercorns or to taste (optional)
  • Salt & pepper to taste


  • Preheat oven to 400F and move the rack to the middle position. Season pork chops generously with salt and pepper.
  • Add the olive oil to a large, oven-proof skillet on medium-high heat. Once the oil is hot, sear the pork chops for 4-5 minutes on each side (don't move them around until it's time to flip them) until they're nicely golden/browned. Turn the heat down if they start to splatter a lot. Remove chops from the pan and set aside.
  • Add the butter and onions to the pan and cook for 2 minutes.
  • Add the mushrooms and cook for 5 minutes, stirring occasionally.
  • Add the whiskey and garlic, and cook for 3 minutes.
  • Add the cream, nutmeg, Worcestershire sauce, and peppercorns (if using). Put the pork chops back in the pan.
  • Place the skillet in the oven until the pork chops are cooked through and reach an internal temperature of 145F in the thickest part. The timing will really depend on how thick your pork chops are and how cool they were when you added them back into the pan (10-15 minutes is a good starting point for 1" thick chops. If you find they're still not done, continue cooking and check every few minutes.). If your pork chops are thinner than 3/4 inch, I would suggest checking them before 10 minutes so you don't overcook them.
  • Season with extra salt & pepper if needed. Serve immediately. These are delicious with mashed potatoes (try colcannon for an Irish twist).


  • This recipe is intended for fairly thick pork chops (around 1" thick). For the thinner, fast-fry varieties, I would cut down cooking time (searing time and time in oven) so you don't overcook them. Make sure to check them often. At 145F, pork chops will still have a hint of pink, but won't be overdone.