Pork Chops with Mushroom Bourbon Sauce
Total TimePrep: 20 min. Cook: 30 min.
- 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
- 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.
Nutrition Facts1 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.
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!
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.
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