Pork Chops with Mushroom Bourbon Cream Sauce

Breaded pork chops served with an unforgettable mushroom bourbon cream sauce!

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Photography Credit: Elise Bauer

Watch out. This mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls!

Mushrooms and onions are browned, then cooked in wine reduction, then cooked in a reduction of stock and Bourbon, and 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 several 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.

Pork Chops with Mushroom Bourbon Cream Sauce Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • 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 Make the mushroom bourbon cream sauce: Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large wide 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 Dredge the chops: 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.

3 Cook the chops on both sides: Heat olive or canola oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. If your pork chops are thin cuts, this may be all the cooking they need. If thicker, lower the heat to low and cover the pot. Cook for a few minutes more until the chops are just cooked through, about 145°F.

4 Finish the sauce: 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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Showing 4 of 56 Comments

  • Johanna Logue

    This was delicious. I had something similar at a local resturant recently and wanted to try it at home. The only changes I made was to NOT bread the pork chops, just a nice sear in the cast iron and I added 1/2 cup of Bourbon. Just cause after the 1/4 cup I still couldn’t distinguish its flavor from the rest of the ingredients. Also , learned from Chef John on allrecipes.com…if you sprinkle a handful of breadcrumbs onto mixture PRIOR to adding the cream it will thicken nicely without having to let it reduce more. Thanks for the recipe. It was darn tasty.

  • Rachel Elliott

    When I make pork shops, I bread the chops in cracker crumbs, then brown both sides. After they are brown, I add a little water to the pan and cover. I let this simmer until the pork chops are tender enough to cut with a fork. Keep an eye on the water lever and add water as needed until they are tender. This way you get well done chops that are still very tender.

    Great tip, thanks! ~Elise

  • jenblossom

    We made this last night for dinner (with a couple of slight modifications), and it was FANTASTIC! Thanks so much for sharing the recipe – it’s a real keeper!

    Here’s a photo of our version if you’re interested:
    http://www.flickr.com/photos/jenblossom/45575484/

    Hi JenBlossom – Nice photo! I would use chanterelles and other wild mushrooms any day over buttons, and panko over regular bread crumbs. I do think the next time we try this we will just skip the breading step altogether just to see how it turns out. ~Elise

  • Dana Vines

    I made this the other night and it is AWESOME!! Thank you for sharing the recipe. I will be adding it to my collection for sure.
    Two thumbs WAY UP!

  • sean bloch

    I added paprika to the chops. That was about the only change I made, oh and red wine. These were the best damn chops I’ve had in a long time. Thanks for posting the recipe.

    Sean

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