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Pork Chops with Mushroom Cream Sauce | @CreativCulinary
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Pork Chops with Mushroom and Bourbon Cream Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories
Author Creative Culinary

Ingredients

  • 2 Tbsp olive oil
  • 1 lb button mushrooms sliced
  • ¼ cup chopped onions
  • 2 large garlic cloves chopped
  • ½ cup dry white wine e.g. Sauvignon Blanc
  • 1 cup chicken stock
  • ½ cup heavy cream
  • ¼ cup bourbon whiskey
  • 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 or Panko
  • 3 Tbsp olive oil
  • 2 Tbsp minced fresh basil

Instructions

  • Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large 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.
  • Prepare the pork. 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.
  • Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.
  • 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.

Notes

I don't overcook my pork; the old tradition of cooking it until it's ruined is not necessary and if cooked enough to be done but not enough to be ruined...that's a better call! [br][br]Standard recommendations for pork are to cook it to an internal temp of 145°F, the USDA recommends 160°F. Take it off the heat at 140° and it will continue to cook for a few minutes and be safe, tender and moist. Pork cooked to 160° is ruined!