Pork Chops with Mushroom Bourbon Cream Sauce

Watch out. This mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls. Mushrooms and onions browned, then cooked in wine reduction, then a reduction of stock and Bourbon, then cream. Basil is added at the very end. Oo la la. This recipe is from my father’s recipe collection (cut out from magazines – can’t tell which one this is from). We’ve made it a few times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it.

Pork Chops with Mushroom Bourbon Cream Sauce Recipe

Ingredients

• 2 Tbsp olive oil
• 1 pound sliced button or cremini mushrooms
• 1/4 cup chopped onions
• 2 large garlic cloves, chopped
• 1/2 cup dry white wine (e.g. Sauvignon Blanc)
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1/4 cup bourbon whisky
• Salt and pepper

• 1 large egg
• 2 Tbsp water
• 4 6-7 oz center-cut pork chops
• All purpose flour
• 2 cups fresh bread crumbs
• 3 Tbsp olive oil or grapeseed oil
• 2 Tbsp minced fresh basil

Read More: Pork Chops with Mushroom Bourbon Cream Sauce