I originally posted this recipe for Pork Chops with Mushrooms and Bourbon Cream Sauce back in the dark ages. No photos. No stories. Just ingredients and preparation. There are days I miss that; when it was so easy to share something with…I’m not sure. Before the days of blogs; interaction was slight, I might receive an email once in a blue moon but for the most part I was putting those recipes online strictly to categorize them for myself. If I heard from someone it was a bit of a shock; a pleasant one sure, but still quite the surprise. Amazing how times have changed isn’t it?
I’ve been lucky though, through the magic of Twitter, to meet some wonderful people in the food production and restaurant business. One of my favorites is Ty Gates (on Twitter @5280Meat ) who owns 5280 Land and Cattle Company with both the 5280 Beef and 5280 Pork labels (Denver is at 5280′ altitude; coincidence? I think not!). A few months ago Ty was generous enough to provide me with some fantastic beef and he once again made a call I could not refuse. ‘Hey Barb, would you like to try some of our pork?’ Now who would say no to that? BACON? Oh yeah. Raised ethically and organically in the same manner as the beef, Ty’s pigs are a Hampshire/Yorkshire blend that are raised without added growth hormones, antibiotics or steroids. Living life free on the range they are allowed to forage on native plants and grasses as part of their vegetarian diet. I knew this would be good and besides I wanted to see my pal again.
Ty asked me to meet him at a new store that had opened near me; a hunting and sports outfitting place called Cabela’s in Lonetree, CO. What he did not mention was 1. It is a mega store that is so huge it even had the street named after it and 2. He would be in the parking lot. After a bit of time hunting for him IN the store we connected via phone and he directed me to the parking lot; I should have known a horse trailer would be involved! Ty and his family had traveled here from Meeker, CO with that trailer filled with orders to deliver. FIVE THOUSAND pounds of meat. This time around I was fortunate to meet his boys and his beautiful wife Rachael. Rachael and I bonded instantly; I mean she is now calling me mom and I’m OK with that! Beautiful, wonderful, sweet family; I just adore them all; the meat is a bonus (it is gorgeous isn’t it?).
I had originally planned to grill but it was a bit cool outside so I wanted something that could be cooked inside and I rediscovered this dish on my own blog and that was that. Also fortuitous that I had everything on hand…yay! Well, everything except bread crumbs but my head has an auto rewrite rule. If I read breadcrumbs I now think Panko; I love the larger texture and the resulting crispness of dishes made with Panko. If you haven’t tried it get some…you’ll see. I must worry that the world Panko supply is on the verge of running out because I’ve now got four boxes; each bought as a backup for the others. Truly enough is enough! Only precaution I can mention? This sauce is so good, try to keep from eating it by the spoonful before serving!
I always do a bit of a double take at the ingredients too; I’ve never seen anything else I’ve ever cooked that calls for both white wine and bourbon. But you know what? It works…the sauce is simply divine. I served this with the Crispy Shallots Fried Rice I posted last week; it made for a most delicious meal!