Tomahawk Pork Chop
w/Mushroom Bourbon Sauce
2 Pork Porterhouse Steaks
Taste Salt and Pepper
2 Tbl Butter
4 oz Cremini mushrooms – sliced
4 oz Shiitake mushrooms – sliced
1 Onion – sliced
3/4 c Chicken Broth
1 Tbl Stone whole grain mustard
2 Tbl Bourbon
Season the Porterhouse Steak on both sides with Salt and Pepper.
Allow steaks to rest at room temperature for 15 minutes.
Preheat grill to medium-high.
Grill chops 6-8 minutes per side. This will vary based on the temperature of your grill and the thickness of your chops.
Remove from grill once the chops have reached an internal temperature of 145 degrees (medium).
While the chops are cooking, heat a sauté pan over medium-high heat with the butter.
When the butter starts bubbling, add the Mushrooms and Onions.
Stir and cook until onions are fragrant and softened.
Add chicken broth, mustard and whiskey to mushrooms and onions, season with salt and pepper to taste, stir.
Remove steaks from grill & let rest for about 5 minutes.
Reduce heat on the sauté skillet to low and simmer for 2 minutes.
Just before serving, pour Bourbon Sauce over the steaks.