Pork Chops with Mushroom Bourbon Sauce

Name: Pork Chops with Mushroom Bourbon Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings.
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 large Eggland's Best egg; 2 tablespoons water; 3 tablespoons all-purpose flour; 1/2 cup panko (Japanese) bread crumbs; 4 teaspoons minced fresh basil

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

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 large Eggland's Best 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 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.

Originally published as Porkchops with Mushroom Bourbon Basil Cream Sauce in Taste of Home Recipes Across America

Reviews

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Average Rating:

audreyrlange

May 16, 2019

yes, bone in chops are much better than boneless, great
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!
Corwin44

Sep 10, 2017

This was really good and company worthy. I made this for my family Sunday dinner. I tripled the recipe to feed everyone. The mushroom gravy was fantastic. I did add a tablespoon of cornstarch mixed with a tablespoon of the chicken broth to make a thicker gravy. I also added sage, white pepper, and rosemary to the gravy. I mixed the flour with the Panko crumbs and dredge the pork chops in the flour/panko, then the egg mix (with milk instead of water) then panko mix again. I did add a little sage, rosemary, and seasoning salt to the flour mix. The breeding turned out so crispy and perfect. Served with mashed potatoes, roasted broccoli, and applesauce. So good! I will be making this again.