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Pork Chops with Mushroom Bourbon Cream Sauce Recipe

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This recipe for Pork Chops with Mushroom Bourbon Cream Sauce, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Bialy
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1 lb. button mushrooms, sliced
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whiskey
Salt and pepper
1 large egg
2 Tbsp. water
4 center-cut pork chops
All purpose flour
2 cups fresh bread crumbs
3 Tbsp. olive oil
2 Tbsp. minced fresh basil

Directions:
Directions:
Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 15 minutes. Add the wine and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, cream, and burbon. Simmer until the sauce thickens, about 12 minutes. Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time and lower the heat to med-low and cook an additional 5-8 minutes, until the internal temperature of the chop is at 140°F. Alternatively, you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes. When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper. Serves 4.

 

 

 

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