Whiskey Pork Chops

2/3 cup nonfat sour cream

1/2 cup water

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon dried rubbed sage

1/4 teaspoon fresh-ground black pepper

4 bone-in center cut pork chops (6 ounces each), trimmed of all visible fat

1 teaspoon olive oil

1/2 cup chopped yellow onion

8 ounces fresh button mushrooms, cleaned, trimmed and sliced 1/8 inch thick

1/4-1/2 cup whiskey

Place the oven rack in the lower-middle position and heat to 300 degrees.

In a small bowl, whisk together the sour cream, water, flour, salt, pepper and sage until combined. Set aside.

Lightly season pork chops with salt and pepper. Add olive oil to a large (10-inch), nonstick, oven-safe skillet, place over medium to medium-high heat, add pork chops and cook on both sides until golden, about 5 to 6 minutes per side. Remove pork chops to a plate.

Add mushrooms and onions to the skillet and cook, stir occasionally, until soft, about 3 minutes. Add the liquor and cook, stirring occasionally, until almost all the liquid evaporates, about 5 minutes. Add the sour cream mixture and stir until combined.

Return the pork chops and any accumulated juices to the skillet, spoon the sauce over the chops, cover and bake for 1 hour, or until the pork chops easily pierce with a fork. Serve immediately, spooning the sauce and mushrooms over each serving.

Serves four.

@Recipe nutrition:Nutrition values per serving: 310 calories (28 percent from fat), 9.6 g fat (3 g saturated fat), 24.3 g carbohydrate, 1.3 g fiber, 29.5 g protein, 71 mg cholesterol, 546 mg sodium.