No ImagePork Chops with Mushroom Bourbon Cream Sauce

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  1. Karen

    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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  2. Steven Economos

    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

  3. 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.

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  4. 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…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.

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  5. 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!!!!

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