4 boneless pork chops about 1 inch thick

1 1/2 cups sliced mushrooms

1 cup sour cream

1 tablespoon flour

1 tablespoon minced fresh sage

3/4 cup chopped onion

3/4 cup whisky

3/4 cup water

1 1/2 tablespoons olive oil

salt and pepper to taste

Pre-heat oven to 300 degrees

In a bowl whisk the sour cream, water, sage and flour, season with salt and pepper

Get a large cast-iron skillet hot over high heat and add the olive oil.  Once the oil is smoking, place the pork chops in the pan, season with salt and pepper and sear on each side for 4 minutes

After the chops have browned remove from the pan and add the mushrooms and onions, saute for 6 - 8 minutes and de-glaze with the whisky.  Let the whisky reduce by half, then add the sour cream mixture, bring to a boil and put the pork chops back in the pan.  Cover the pan with foil and cook in the oven for about 1 hour

Remove from the oven and serve with sauteed spinach