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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!
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!!!!
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.
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
I thought this was really good. I added extra cream for more sauce, used boneless pork chops, panko bread crumbs and cooked the chops on the stove. We loved it! This is a keeper : )
Well aside from the obvious – the sauce is divine and would make sawdust taste wonderful – I learned something new! After making my own breadcrumbs for this recipe, I will never EVER use store bought again. The difference in texture and flavour was amazing! Thanks Elise!
I also had problems getting the sauce to thicken and ended up boiling most of it away but the flavor was so good that my fiance didn’t care – I would try your tip to add a little flour if it won’t thicken next time – and there will definitely be a next time! This was my first time cooking porkchops – I finished them in the oven because my pan wasn’t big enough to have them all in there at once and they turned out perfectly!
Thanks for another hit! :)
Oh my! I couldn’t get the sauce to thicken (I used broth instead of stock) so I just added the shredded pork (I had leftovers I wanted to get rid of) to the sauce and mixed it up. It was sooo good. Even the kids loved it and they never like anything with mushrooms in it! Delicious! I can’t wait to try it with the stock and pork chops!!!
Holy cow, this was so delicious. The porkchops were great (the breading method worked much better than others I’ve tried), but I could have eaten an entire plate of the mushroom sauce alone. I’ll add this to my (ever-growing) list of culinary uses for bourbon. Thank you!
This recipe is amazing- we just got finished eating it not even an hour ago, and I was so impressed that I had to comment on it. Thank you so much Elise, this is definitely going in my recipe box and will be made many more times to come.
Oh, one more thing, I actually forgot to put the basil in at the end but it was still fantastic. But I will try to remember next time because I’m sure it adds alot of flavor. Thanks, Stormee :)
This was so delicious! My teen-agers just loved it. My son left for baseball practice after dinner and called me from the car to tell me that it was one of the best things I had ever made! Thank you!!!
Thank you so much for this fantastic recipe! The sauce was delicious. I made a few substitutions but only becuase I didn’t have ingredients… a really good sherry instead of burbon, thyme instead of basil and panko breadcrumbs instead of fresh, mainly becuase I was too lazy to make fresh;) I have a picture here: http://www.flickr.com/photos/urbanaprons/4350400470/. Thanks!
Holy mushrooms, this was fantastic. I had a horrible day today dealing with an out-of-state DMV and the bourbon, wine, mushroom, cream to pork ratio was just what I needed. I’m going to be sure to tell my readers about this on my blog….they NEED to make this. Everyone needs to make this.
Is there an ingredient that I can substitute for the cream in this sauce? I have a friend who is lactose intolerant and I would love to make this for him.
Hi Christine, I’m sorry but this is a cream-based sauce. There is no substitute for the cream. ~Elise
This recipe is wonderful. I ran out of bourbon when I was making my second batch (what can I say, like my whiskey), replaced it with 8 year Bacardi and I really think I liked it even better! You would definitely have to go with the aged rums, not the typical clear rum. Added a certain complexity that really came across nicely! The sause goes so well with Chicken, Turkey and Pork, and you really need to try it over oven roasted potatos.
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!
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,