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Pork Chops with Mushroom Bourbon Sauce

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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    2 servings


  • 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 large egg
  • 2 tablespoons water
  • 3 tablespoons all-purpose flour
  • 1/2 cup panko bread crumbs
  • 4 teaspoons minced fresh basil


  • 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 until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.
Nutrition 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.

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Average Rating:
  • mshepherd07
    May 16, 2020

    The whole family loved this. We just doubled it for the 4 of us.

  • Betty
    Feb 16, 2020

    How thick are the pork chops

  • K.
    Jan 29, 2020

    Could not get the "gravy" to thicken after adding chicken stock and heavy cream. Any suggestions?

  • Jolene
    Jan 16, 2020

    Did not do the basil or onion used onion powder. My husband hates onions. Very good and I suck at cooking. Will make again.

  • annrms
    Oct 18, 2019

    Made this sauce with 6 ounces plain Greek yogurt and 2 tablespoons 1/2

  • audreyrlange
    May 16, 2019

    yes, bone in chops are much better than boneless, great

  • KarlaFernandez123
    May 16, 2019

    No comment left

  • Marian
    May 5, 2019

    Excellent recipe. Bone-in is my preference, otherwise will follow yours, and thanks:)!

  • jackiegreen
    Dec 30, 2018

    I had some mushrooms to be used ASAP and a couple of pork chops thawed out in the fridge and found this recipe that was perfect for the two of us. The sauce was fantastic and the chops so nice and crispy on the outside and the meat was so tender. I would highly recommend this to anyone.... Fantastic...very tasty.

  • cimgraph1
    Mar 11, 2018

    Excellent recipe! The Panko crumbs make the pork chops very crispy and delicious. I prefer a bone-in chop instead of boneless since I think they are more tender and flavorful. But the star is the bourbon mushroom sauce! I served with mashed potatoes and fresh green beans and will be making this one again. I did increase the chicken stock to 3/4 cup and the whipping cream to almost a half cup to make more sauce. You can always add a little thickener. Delicious!