Porkchops With Mushroom Bourbon Cream Sauce Recipe

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Porkchops with mushroom Bourbon Cream Sauce

Genevieve Caruso


This is another one that i found on simplyrecipes.com with my own twist...excellent and again don't make it if you want leftovers lol, there won't be any! Some one at worked asked me why i don't bring leftovers in...simply we never have any in our house lol..enjoy!

★★★★★ 2 votes
25 Min
25 Min


2 Tbsp
olive oil
1/2 lb
white button mushrooms
1/2 lb
baby bella mushrooms
1/4 c
chopped onions
1/2 c
white whine (i use a sweet wine)
2 large
garlic cloves chopped
1 c
chicken stock
1/2 c
heavy cream - can sub light or half and half
1/4 c
bourbon (i use jim beam or makers mark)
1 dash(es)
each salt and pepper
1 large
2 Tbsp
4 medium
center cut pork chops
1/2 c
all purpose flour
2 Tbsp
minced fresh basil (dry is fine as well)
3 Tbsp
olive oil or grapeseen oil


1Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.
2Whisk 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 or grapeseed 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, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
3When 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.

About this Recipe

Course/Dish: Pork, Steaks and Chops