Yummy says my tummy

Poke Chops Juicy  with Mushroom Bourbon Cream Sauce

The Juiceter sent me this recipe yesterday and it intrigued me. Especially since I had all the ingredients on hand - except for heavy cream, and a schlob of butter added with half&half solved that.  MoSup is out gallivanting, and I've no idea when she'll get back (yes, payback I guess).  I decided to forgo the breaded chops in favor of grilled in butter, so the whole deal can be plated within 10 minutes.  But this is what I want to tell you.  MoSup is not a drinker of red whiskery - at all, so I was hesitant, and not for the first time, about using Bourbon in sauces.  Horry Clap Andy!  Screw the pork chops!  This Bourbon-cream sauce is so good I'm thinking of making French toast with it.  Or drinking it out of a Mason Jar.  It's that delicious.  Seriously, I'd put - make that I will put this mushroom sauce on any meat, fowl, fish or mystery road kill. I've filed the recipe under Sauce Juicy, and will keep it in my wallet.  PS- It's been a few years since I mentioned the handy Cook's Thesaurus.  Use it to find recipe substitutes, it's great. You're welcome.