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

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


  • 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


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.

  • Andi

    Growing up, I never much cared for pork chops – therefore, I don’t cook them much. But anything that includes mushrooms, cream and bourbon has to be worth trying. These were delicious! I think I’m a newly converted pork chop fan :) The sauce is awesome and I can’t wait to find new uses for it! Thank you!

  • BigKitten

    What a fabulous recipe! I followed as close as possible w/only minor substitutions due to ingredients on hand. For the vegetable saute’ I used 1T butter/1T olive oil, dark ale for the bourbon, and half&half for the cream. It was addictive and whenever we have the bourbon on hand next time, I’ll use it instead. DELICIOUS!
    Thank you, Thank you,

  • Jen Williams

    Another fantastic recipe. I think next time I make it I’ll skip breading the pork chops – it’ll save time and a few calories. But that sauce…YUM! I didn’t have any trouble with it reducing down, but it wasn’t thickening after I added the cream. As you suggested I just whisked in a little bit of flour (not much) and it was perfect.

  • cmjhawaii

    I saw the recipe and just happened to have all the ingredients on hand! So it was fate guiding me to try this delicious recipe. Not only is it delish, it’s easy. I was expecting to be slaving away at the stove, but the sauce came together surprisingly quickly. Like the some of the other comments, my sauce did not thicken. I used Progresso chicken broth. But the thinness didn’t bother me any. It was so tasty and good. Even my 8 year old daughter loved it! Definitely goes in the KEEP recipe binder. I forgot the basil, but won’t next time. And instead of pan frying the chops, I baked them. I just dredged it in bread crumbs, no egg nothing, and popped them in the oven. Thanks for a great recipe!

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