Whiskey Chops

INGREDIENTS
4-8 thin cut boneless pork chops
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
1 lb mushrooms, sliced
1 onion, sliced
2 garlic cloves, minced
1.5 cups chicken broth
1/2 cup heavy cream
2 Tablespoons balsamic vinegar
1/3 cup whiskey
1 teaspoon cornstarch
Salt & pepper to taste

DIRECTIONS
1 - Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a cast iron skillet over medium-high heat. Season chops with salt and pepper. Brown both sides of chops. Reduce heat to low and cook until chops are done. Remove and cover with foil to keep warm.
2 - Heat remaining olive oil and butter over medium-high heat & saute onions and mushrooms until browned (approximately 10-15 minutes). Add garlic and continue sauteing for 2 minutes.
3 - Mix 1 teaspoon cornstarch with 2 Tablespoons chicken broth & set aside. Add remaining broth, balsamic vinegar, and whiskey to skillet. Simmer until sauce is reduced by more than half, stirring frequently and scraping.
4 - Add cornstarch mixture, stir continually 1 - 2 minutes. Do this as needed until sauce is at desired thickness.
5 - Add cream and simmer until sauce thickens, stirring & scraping constantly. Add salt & pepper to taste.
6 - Add pork chops back to skillet and spoon some of the sauce over the chops. Cook at a low simmer for 5 minutes.

SOURCE
http://www.livingbear.com