Porkchops with Mushroom Bourbon Cream Sauce

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

  • Yield: Serves 4.
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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 56 Comments

  • 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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