Porkchops with Mushroom Bourbon Cream Sauce

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Watch out. This mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls. Mushrooms and onions browned, then cooked in wine reduction, then a reduction of stock and Bourbon, then cream. Basil is added at the very end. Oo la la. This recipe is from my father’s recipe collection (cut out from magazines – can’t tell which one this is from). We’ve made it a few times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it.

Porkchops with Mushroom Bourbon Cream Sauce Recipe

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  • Yield: Serves 4.

Ingredients

  • 2 Tbsp olive oil
  • 1 pound sliced button or cremini mushrooms
  • 1/4 cup chopped onions
  • 2 large garlic cloves, chopped
  • 1/2 cup dry white wine (e.g. Sauvignon Blanc)
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup bourbon whisky
  • Salt and pepper
  • 1 large egg
  • 2 Tbsp water
  • 4 6-7 oz center-cut pork chops
  • All purpose flour
  • 2 cups fresh bread crumbs
  • 3 Tbsp olive oil or grapeseed oil
  • 2 Tbsp minced fresh basil

Method

1 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 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.

2 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 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.

3 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.

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Note:
We like our pork still a little pink (and tender). What is important is the internal temperature of the meat, to kill any pathogens. Trichinosis hasn't been seen in domestic pork for over 50 years, and if it were there, it would be killed at 137°F. The California Uniform Retail Food Facilities Law calls for pork to be cooked to an internal temp of 145°F. For many years the USDA recommended 160°F but as of May, 2011, now recommends that pork be cooked to 145°F. If you cook your pork to 160°F, it will end up tasting like shoe leather. We generally take it off the heat at 140°F.

Showing 4 of 54 Comments

  • Jen

    The first time I made this sauce was with pork chops and it was a huge hit. I didn’t have any bourbon so I used a dry port instead. It lent a different taste but it was still a rich, deep flavour. Everyone gobbled it up, even the kids. Now we use the sauce on pasta and it’s equally good. I think about this sauce often, so yummy!!!!

  • Linda

    I’ve made this recipe before and it is divine. I made it again last night for supper but did not have any cream (thought I did). I used 2 T. of Wondra with the chicken broth and the sauce came out still tasting very good. I’d still go with the cream, but in a pinch, Wondra or flour can make a passable sauce. I think it’s that Jack Daniel’s Bourbon Whiskey that really gives it a good flavor. Also, I agree with the poster above that fresh bread crumbs have replaced store bought. I had a chunk of a French baguette in the freezer and used that by just sawing away on the grater (versus the food processor – no time to defrost). Thanks, as always, for a great recipe.

  • Shannon

    I made this as a JägerSchnitzel a few nights ago and my Austrian boyfriend, who would not dream of eating actual Wiener Schnitzel with a sauce of course only lemon wedges, lapped it up. I geuss the difference is I used pork Schnitzel and not veal. ;) Of course with this sauce, I doubt anyone in Vorarlberg would complain!

    In any case Awesome recipe. I hope you don’t mind my saying the breading recipe made an absolutely perfect Schnitzel, even if it was not intended for that.

    Next time I might try using Pfefferling….. mmmm

  • Linda Rogers

    I thought this was really good. I added extra cream for more sauce, used boneless pork chops, panko bread crumbs and cooked the chops on the stove. We loved it! This is a keeper : )

  • Kristen Kennedy

    Well aside from the obvious – the sauce is divine and would make sawdust taste wonderful – I learned something new! After making my own breadcrumbs for this recipe, I will never EVER use store bought again. The difference in texture and flavour was amazing! Thanks Elise!

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