Ingredients for Pork Chops With Mushroom Bourbon Cream Sauce
- 2 tablespoons olive oil
- Button Mushroom
- Onion
- Garlic Cloves
- Dry White Wine
- Chicken Stock
- 1/2 cup heavy cream
- Bourbon Whiskey
- Coarse Salt
- Fresh Ground Black Pepper
- 1 large egg
- 2 tablespoons water
- Center Cut Pork Chops
- All Purpose Flour
- Dried Breadcrumbs
- Fresh Basil
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How to Make Pork Chops With Mushroom Bourbon Cream Sauce
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms, garlic, and onion; sauté until mushrooms are browned, about 15 minutes.
- Add white wine, increase heat to high, and boil until liquid thickens to a glaze, about 4 minutes.
- Stir in chicken broth and bourbon; boil until reduced by two-thirds.
- Reduce heat to low, stir in heavy cream, and simmer until sauce thickens slightly (several minutes).
- In a shallow dish, whisk together egg and water.
- Season pork chops generously with salt and pepper.
- Place flour in a shallow dish, breadcrumbs in another.
- Dredge each pork chop in flour, then dip in egg mixture, and finally coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add pork chops and cook for 4 minutes per side, until browned.
- Flip again, cover, reduce heat, and cook for another 5 minutes, or until cooked through.
- Stir chopped basil into the mushroom sauce.
- Season sauce with salt and pepper to taste.
- Serve pork chops topped with the rich mushroom bourbon cream sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
29g
Fat
98g
Carbs
15g
