Pork Chops with Mushroom Bourbon Cream Sauce

DinnerBourbonPork Chops

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

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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58 Comments / Reviews

No ImagePork Chops with Mushroom Bourbon Cream Sauce

Did you make it? Rate it!

  • Chef Gail

    I am a bit confused. Why don’t you cook the pork chops first and THEN make the sauce in the same pan to incorporate the delicious brown pieces the chops produce while cooking? I will be making this tomorrow: read all the comments to see if this question was addressed and it was not.

  • 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.

  • 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

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