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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
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
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.
Hi Gail, it’s because the sauce can take 25 minutes to cook and reduce. If you want to cook the chops and keep them warm all that time while you are making the sauce, you can do that.
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.
Great idea Johanna on the breadcrumbs. Leave it to Chef John to be brilliant, I love him!
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!!!!