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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 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
Ingredients
Mushroom Cream Sauce:
- 2 tablespoons extra virgin 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
Pork Chops:
- 1 large egg
- 2 tablespoons water
- 4 6-7 oz center-cut pork chops
- All purpose flour
- 2 cups fresh bread crumbs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons 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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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.
Pork Chops with Mushroom Bourbon Cream Sauce
I didn’t have heavy cream so i used evaporated milk with great success.
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Made sauce exactly as written. Skipped the breading on the chops as I am Keto, and just pan-fried them instead. Delicious!
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What happens the basil?
Hi Sean,
In Step 4, you add the basil to the sauce right after bringing it to a boil. This helps the flavor stay nice and fresh and bright, because you finish the sauce with it versus cooking the delicate herb for an extended time.
Really, really delicious! I’ve been making this since 1997, when it appeared in BonAppetit’s Noverber issue! It was in the old R.S.V.P section, which they don’t do anymore, which I think is a real pity, such great reastuarant recipe requests!
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Hi Karen, thanks for solving the “which magazine?” mystery! It really is a great recipe, isn’t it?
Hi my name is Steven I just made the mushroom bourbon sauce OMG out of this world. You were right could not stop eating it. Thanks for a great recipe