Seared Pork Chop With Whiskey Demi - cooking recipe

Ingredients

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

Preparation

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