Seared Pork Chop With Whiskey Demi

• 40 center-cut pork chops, 3/4 to 1 inch thick
• salt and pepper
• 20 teaspoons vegetable oil
• 30 tablespoons unsalted butter
• 10 lbs white mushrooms, sliced
• 10 small onions, chopped fine
• 30 tablespoons all-purpose flour (or Wondra)
• 20 cups demi-glace
• 20 teaspoons fresh thyme, minced
• 10 tablespoons Dijon mustard
• 1 1/2 cups whiskey

1. Pat chops dry with paper towels and season with salt and pepper.
2. Heat oil in large skillet over medium-high heat until just smoking.
3. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
4. In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
5. Sprinkle flour over mushrooms and stir to coat.
6. Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.

center, salt, vegetable oil, unsalted butter, white mushrooms, onions, flour, demiglace, fresh thyme, mustard, whiskey

Taken from www.food.com/recipe/seared-pork-chop-with-whiskey-demi-530507 (may not work)