Pork Chops with Mushroom Bourbon Sauce Recipe

Pork Chops with Mushroom Bourbon Sauce Recipe
Pork Chops with Mushroom Bourbon Sauce Recipe photo by Taste of Home
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Pork Chops with Mushroom Bourbon Sauce Recipe

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The golden crusted pork chops are accompanied with a rich mushroom sauce. This scrumptious entree is loved by my family and makes a terrific company dish. This is wonderful served with mashed potatoes. —Nadine Mesch, Mount Healthy, Ohio
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons bourbon
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 2 boneless pork loin chops (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons water
  • 3 tablespoons all-purpose flour
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 teaspoons minced fresh basil

Directions

In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
In a large skillet, cook chops over medium heat in remaining oil for 4-5 minutes on each side or until crisp and juices run clear. Stir basil into mushroom sauce; serve over pork. Yield: 2 servings.
Originally published as Pork Chops with Mushroom Bourbon Sauce in Taste of Home Recipes Across America 2013, p125

Nutritional Facts

1 pork chop with 1/3 cup sauce: 646 calories, 42g fat (16g saturated fat), 202mg cholesterol, 601mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 42g protein.

  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons bourbon
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 2 boneless pork loin chops (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons water
  • 3 tablespoons all-purpose flour
  • 1/2 cup panko (Japanese) bread crumbs
  • 4 teaspoons minced fresh basil
  1. In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
  2. Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
  3. In a large skillet, cook chops over medium heat in remaining oil for 4-5 minutes on each side or until crisp and juices run clear. Stir basil into mushroom sauce; serve over pork. Yield: 2 servings.
Originally published as Pork Chops with Mushroom Bourbon Sauce in Taste of Home Recipes Across America 2013, p125

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