Pork Chops with Mushroom Bourbon Cream Sauce

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

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4


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


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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  • 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!


  • 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

  • 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.

    • Elise Bauer

      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.

  • 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 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.

    • Elise Bauer

      Great idea Johanna on the breadcrumbs. Leave it to Chef John to be brilliant, I love him!

  • 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!!!!

  • Linda

    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.


  • Shannon

    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

  • Linda Rogers

    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 : )

  • Kristen Kennedy

    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!

  • Sara

    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! :)

  • Marina

    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!!!

  • Annie

    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!

  • Stormee

    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 :)

  • Cathie

    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!!!

  • Stephanie Anderson

    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!

  • Stephanie

    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.

  • christine

    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

  • Dean

    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.

  • Andi

    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!

  • BigKitten

    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,

  • Jen Williams

    Another fantastic recipe. I think next time I make it I’ll skip breading the pork chops – it’ll save time and a few calories. But that sauce…YUM! I didn’t have any trouble with it reducing down, but it wasn’t thickening after I added the cream. As you suggested I just whisked in a little bit of flour (not much) and it was perfect.

  • cmjhawaii

    I saw the recipe and just happened to have all the ingredients on hand! So it was fate guiding me to try this delicious recipe. Not only is it delish, it’s easy. I was expecting to be slaving away at the stove, but the sauce came together surprisingly quickly. Like the some of the other comments, my sauce did not thicken. I used Progresso chicken broth. But the thinness didn’t bother me any. It was so tasty and good. Even my 8 year old daughter loved it! Definitely goes in the KEEP recipe binder. I forgot the basil, but won’t next time. And instead of pan frying the chops, I baked them. I just dredged it in bread crumbs, no egg nothing, and popped them in the oven. Thanks for a great recipe!

  • Julie L. Houk

    I made this Saturday night for some friends that happened to “stop by” around dinner time unexpectedly. I skipped the breading of the chops all together, and just grilled them with a little salt and pepper. Let me tell you, this was the best sauce ever! My friend even asked for the recipe (which I had printed out from your site). So awesome! I am printing out a copy for myself to keep. The flavors were complex and delicious. My husband said he could eat anything with that sauce on it! Try this recipe and you won’t be disappointed. Just take your time, let the sauce thicken on it’s own. Well worth the wait!

  • kristi

    Yep! It was delicious. Minor changes, including whiskey instead of bourbon (hard to find here in Portugal) and twice as much as the recipe stated (oops :) ) but the sauce was yummy.
    My question is about The Behavior of Mushrooms. (I learned not long ago that you can dry-fry mushrooms!) In this recipe, I can’t say I ever got them to brown – too much liquid was released and frankly they were, basically, boiled. What should I have done to get them to brown?
    Thanks for dinner!

    Higher heat should do the trick. Make sure the pan is hot before you add the mushrooms. ~Elise

  • will

    So mouth watering literally since this recipe showed up in an email a few days ago. Made it for myself and my three boys for lunch today. To be honest, I knew they would love the breaded pork and the sauce but I was a bit concerned about the mushrooms as they have never enjoyed in the past. Not sure what I was thinking as they couldn’t get enough. I loved it too! No problems getting the sauce to thicken and if anything I probably reduced it too much but the whole thing was lovely. wondering if next time I use single instead of double cream but will be sure to find out and most likely sooner than later.

  • Josy B.

    Thanks for sharing this recipe. I made it last night for my husband and a friend, and it was absolutely amazing. I always try a recipe “as-is” the first time, and then modify for my needs later. Next time I’ll up the liquid a bit and make some pasta as well, and put the sauce on both. This recipe is to die for! Thank you!

  • riki

    I made this for dinner last night, and oh my goodness, it was good! Being a Kentucky gal, I’m always happy to find ways to use Bourbon in my cooking. This one is definitely a keeper! Thanks so much, Elise, for the great recipes.


  • Ellina

    This was lovely, the chops crisp on the outside and wonderfully tender and moist on the inside. even though I made it with quite a few substitutions. I used regular whiskey instead of Bourbon, because that was all I could find. I substituted milk for the cream, because I have developped a loathing for cream. I probably had to boil it a bit longer, but it was wonderful. I cooked the meat for 4 minutes on each side, then put the skillet in the oven for 15 minutes (the chops were thick, and we like them well done). It was amazing, and my husband loved it! It’s definitely a keeper!!

  • Sharon in WA

    I made this recipe last night. Oh my, the pork chops were amazing. I made sure the chops were thoroughly patted dry, then I used Wondra flour which is very finely sifted, and Panko for the bread crumbs. They were crisp on the outside, and wonderfully tender inside. The sauce was super. Mine thickened up probably more than it should have, but next time I’ll be prepared to add a little more liquid. Can’t wait to serve this to company. Thanks for a fantastic recipe.

  • kpc

    These were delicious–my boyfriend said they were the best pork chops he ever had. This is the third recipe we’ve made from your site and we’ve enjoyed them all. And we do a LOT of cooking! Thanks Elise.

  • A.Marie

    I made this last night and it was delicious and easy! My Fiancee loved it and kept saying so over and over. Great find!

  • Elissa

    This dish was delicious! I changed it all around and used all different ingredients. I used chicken thighs, which is a little darker meat, and so tender you can cut it with a fork. I skipped the bourbon and used 3/4 cup of dry white wine that it calls for with the mushrooms and onions and I added green onions as well. I used almost 2 cups of mushrooms, because they taste so good with the sauce I new more would be better. I double breaded the chicken and seared it in EVOO, then added the mushroom/onion sauce mixture on top. What a fantastic meal searved over rice and with a little sauce from the pan and some green beans on the side. And a glass of water to wash it down.

  • Heather

    I made these last night for dinner and I have to say that they were a hit!! I used baby portabello mushrooms instead of buttom mushrooms. I used dry sherry instead of white wine because we were out and they turned out delicious. :) I used panko bread crumbs and cooked the chops in my cast iron skillet, browning them on each side (about 3 minutes on each side) and then I transferred the pan to a 400 degree oven to let the chops finish cooking for about 9 minutes. I really like the added flavor the fresh basil gave to the mushrooms too. My grandmother, sister, and a friend have already asked for this recipe after I told them how delicious it was. I served it with fresh green beans. I always ask my husband after I try a new recipe, “Well, should I make this again?” and he looked up from his plate and said, “Oh yes! Can you make it again tomorrow night? This is sooo good!”

    I would recommend this recipe to anyone. It easy to prepare and delicious. :)

  • Nicole

    I made this recipe tonight as is. I followed the recipe exactly, except I did forget to add basil it turned out just fine to me.

    I had guests over for dinner and they absolutely raved. It was fairly easy to make and I’m not really good with pork chops. Everything came out amazing.

  • Scott

    Great recipe…a keeper for sure. The sauce is so easy to make and super delish!! Used panko for the chops and the crust was amazing. Big crunch and juicy meat. Thanks Elise!

  • TallMama

    Made this last night, it turned out great! I did two things differently, I brined the chops beforehand and used dried thyme instead of basil (forgot to pick some up!) definitely a keeper!

  • Jane

    When I saw this recipe, I had to make it. It really dresses up a simple cut of meat. But being in France, I didn’t have a bottle of Bourbon and that day, I didn’t have white mushrooms either. Imade the sauce with a variety of wild mushrooms I had in the freezer and some Armagnac. It was delicious! We loved it. Thanks for the recipe!

  • Handygirl

    I’m not a fan of bourbon and don’t keep it in the house, but we did have the last bit of some home-brewed Calvados, so I substituted that and served this over roasted pork tenderloin. Granted, that is not at all what you’ve posted here, but your base recipe for the sauce was wonderful with this combination. Calorically, it really isn’t that bad. That one batch of sauce was enough for six servings at our house. Your spoon size may vary!

  • Stacy

    Screamin’ outrageous is all I have to say ! I followed the recipe almost to a T — used a Washington State Riesling (nice, not too sweet) and panko breadcrumbs with some cracker meal mixed in that gave a delightful crust. The mushroom sauce is definitely a keeper — I was thinking about using thyme while I was cooking and now will definitely try that next time as another poster suggested. Also was thinking about calories and fat . . . so maybe substitute one of the greek-style yogurts instead of the heavy cream, sigh.

  • Anu

    Could I use Tennessee whiskey instead of Bourbon whiskey in this recipe? Not that I know the difference between the two, but we have a huge bottle of JD that needs finishing somehow.

    I’m not much of a whiskey drinker, but from what I can recall Bourbon has a pretty distinctive taste. Yes you can substitute, just know that your sauce is going to taste of whatever you end up using. ~Elise

  • Ann

    Saw this recipe and picture and had to try. Thank you (as always) for posting such nice recipes. It turned out divine! I did as you suggested and finished off in the oven. The porkchops were crisp (coating), yet tender and juicy. Mushroom Bourbon Cream sauce was wonderful. Thank you, Elise! I always look forward to seeing your latest posts…

  • patricia duran

    This was the best mushroom sauce I tasted in a long time. When I make my pork chops I whip together milk and egg with a dash or wostershire sauce. I dip the chops in the egg mixture then in a shallow pan of panko crumbs= coating both sides good. Then I put them on a Pam sprayed cookie sheet with sides and bake in a 350^ the oven until done= about 15 minutes on each side. While they are baking I make that delicious mushroom sauce.

  • Denise

    These mushrooms are killer! Just made them with a steak for dinner. I think, I’ll make them again when my vegetarian friend comes to visit next weekend. Awesome recipe!

  • Steph

    I made this tonight and it was wonderful. I combined a few ideas posted and browned the breaded chops, then put on a rack in a roasting pan with chicken broth poured into the bottom and baked as suggested by Leanne. I thought that would help keep them moist but still crispy on top and it worked. I then used that broth as part of the 1 cup the sauce recipe calls for after the chops were done. Thank you for posting.

  • Tish

    Another tip for making the crumb coat stick is to chill in the fridge for half an hour or so after crumbing and before frying. I cover the plate with paper towels rather than food wrap so nothing gets soggy.

  • Shinji

    For gluten free, try this.

    Use masa flour (corn flour) instead of wheat flour and crushed up rice snacks (cheddar or ranch flavor would be nice I’d imagine) or rice crackers (nori flavored ones do amazingly well as a breading) instead of the bread crumbs. Pan fry in a cast iron skillet until slightly browned, then into the oven for the rest of the cooking. You have to be extra careful about not burning the breading because it’s rice based and burns easier than a normal breading, though.

  • Samantha

    Made this for dinner tonight…my husband went back for thirds. We loved it! I browned the chops in a cast iron on both sides and then put them in the oven to finish. They came out perfect, tender and moist. Thanks for another great recipe!

  • Edna Lewis

    That’s downright evil, posting food porn so early in the day! ;-)

    For Elisa: you might want to refrigerate the breaded pork chops for a bit — 20 or 30 minutes; or while making the sauce — before putting them in the hot pan. Don’t know why, but it works for me.

  • Meilin

    This recipe is DEEElicious! We’ve made it a bunch of times since I first found it here a while back and I still get requests for it.

    Thanks for posting this Elise! By the way, the new photo looks even better than before. ;-)

  • Jenny

    This recipe looks so good – I’d love to give it a try! I can’t cook with alcohol (for multiple reasons), and have no idea what wine or Bourbon whiskey taste like, so don’t know what flavor profiles they contribute to the sauce. What would you recommend as a good substitute for the alcohol?

    Hello Jenny, well, you can’t really make a bourbon cream sauce without the bourbon. But, you can make a creamy mushroom sauce. Sauté onions and garlic in olive oil. Add the mushrooms until cooked through. Add the cream and add 1/2 cup of sour cream. Lower the heat. Do not allow to boil! (or it may curdle). Warm the sauce, add salt and pepper to taste. Serve with the pork chops. ~Elise

  • Heather

    I love this recipe. I also make it with boneless chicken breasts & thyme instead of basil.

  • Elisa

    Hi Elise, this is my first time commenting but I tried this recipe and I love how the pork chops look and I wanted to try with the bread crumbs on the pork chops but when I tried it on the pan nothing stuck to the meat. All of the breading got stuck to the pan. How can I keep it to stick on the pork chop and not on the pan? I love to do this recipe again but I would love to have the pork chops breaded.

    Thanks for your help and I love this website!

    Hi Elisa, you will lose some of the breading, that’s almost inevitable. Make sure that your pan is well oiled, a stick-free pan will work well for this as well as a cast iron pan, and make sure the pan is good and hot before you put the pork chops in it. That will help. ~Elise

  • Leanne Burnfield

    Elise, your site is spectacular, you do such a beautiful job!! My husband and I loved this mushroom bourbon cream sauce and I wanted to share with you his version of tender pork chops.

    He buys 2-inch thick,center-cut bone-in pork chops. Salt and pepper both sides and nicely brown in very little olive oil. Place chops in casserole dish and cover half way with reduced sodium chicken broth, cover and bake for 2 1/2 hours at 275 degrees. Extremely tender and so good with your bourbon cream sauce!!

  • Larry

    Elise, I tried this recipe because the sauce looked fantastic. I used a roast pork tenderloin in place of the chops. However, I could not get the sauce to thicken, despite following all of the sauce ingredients and method exactly. The flavors were all spot-on, but the dish was a dud due to the consistency of the sauce. Any thoughts? I ran my heat up and down during the “simmer” phase after all the liquids were added, trying to get it to come together.

    Is it possible that trying to replicate a chicken stock out of bullion cubes and 8 oz. of water is the problem?


    Could be. Homemade chicken stock has gelatin in it from the chicken bones which may act as a thickener (not sure about that one). If I had trouble thickening this sauce I would whisk in a little flour. ~Elise

  • sean bloch

    I added paprika to the chops. That was about the only change I made, oh and red wine. These were the best damn chops I’ve had in a long time. Thanks for posting the recipe.


  • Dana Vines

    I made this the other night and it is AWESOME!! Thank you for sharing the recipe. I will be adding it to my collection for sure.
    Two thumbs WAY UP!

  • jenblossom

    We made this last night for dinner (with a couple of slight modifications), and it was FANTASTIC! Thanks so much for sharing the recipe – it’s a real keeper!

    Here’s a photo of our version if you’re interested:

    Hi JenBlossom – Nice photo! I would use chanterelles and other wild mushrooms any day over buttons, and panko over regular bread crumbs. I do think the next time we try this we will just skip the breading step altogether just to see how it turns out. ~Elise

  • Rachel Elliott

    When I make pork shops, I bread the chops in cracker crumbs, then brown both sides. After they are brown, I add a little water to the pan and cover. I let this simmer until the pork chops are tender enough to cut with a fork. Keep an eye on the water lever and add water as needed until they are tender. This way you get well done chops that are still very tender.

    Great tip, thanks! ~Elise