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