Pork Chops with Mushrooms and Bourbon Cream Sauce
I originally posted this recipe for Pork Chops with Mushrooms and Bourbon Cream Sauce back in the dark ages. No photos. No stories. Just ingredients and preparation. There are days I miss that; when it was so easy to share something with…I’m not sure. Before the days of blogs; interaction was slight, I might receive an email once in a blue moon but for the most part I was putting those recipes online strictly to categorize them for myself. If I heard from someone it was a bit of a shock; a pleasant one sure, but still quite the surprise. Amazing how times have changed isn’t it?
I’ve been lucky though, through the magic of Twitter, to meet some wonderful people in the food production and restaurant business. One of my favorites is Ty Gates (on Twitter @5280Meat ) who owns 5280 Land and Cattle Company with both the 5280 Beef and 5280 Pork labels (Denver is at 5280′ altitude; coincidence? I think not!). A few months ago Ty was generous enough to provide me with some fantastic beef and he once again made a call I could not refuse. ‘Hey Barb, would you like to try some of our pork?’ Now who would say no to that? BACON? Oh yeah. Raised ethically and organically in the same manner as the beef, Ty’s pigs are a Hampshire/Yorkshire blend that are raised without added growth hormones, antibiotics or steroids. Living life free on the range they are allowed to forage on native plants and grasses as part of their vegetarian diet. I knew this would be good and besides I wanted to see my pal again.
Ty asked me to meet him at a new store that had opened near me; a hunting and sports outfitting place called Cabela’s in Lonetree, CO. What he did not mention was 1. It is a mega store that is so huge it even had the street named after it and 2. He would be in the parking lot. After a bit of time hunting for him IN the store we connected via phone and he directed me to the parking lot; I should have known a horse trailer would be involved! Ty and his family had traveled here from Meeker, CO with that trailer filled with orders to deliver. FIVE THOUSAND pounds of meat. This time around I was fortunate to meet his boys and his beautiful wife Rachael. Rachael and I bonded instantly; I mean she is now calling me mom and I’m OK with that! Beautiful, wonderful, sweet family; I just adore them all; the meat is a bonus (it is gorgeous isn’t it?).
I had originally planned to grill but it was a bit cool outside so I wanted something that could be cooked inside and I rediscovered this dish on my own blog and that was that. Also fortuitous that I had everything on hand…yay! Well, everything except bread crumbs but my head has an auto rewrite rule. If I read breadcrumbs I now think Panko; I love the larger texture and the resulting crispness of dishes made with Panko. If you haven’t tried it get some…you’ll see. I must worry that the world Panko supply is on the verge of running out because I’ve now got four boxes; each bought as a backup for the others. Truly enough is enough! Only precaution I can mention? This sauce is so good, try to keep from eating it by the spoonful before serving!
I always do a bit of a double take at the ingredients too; I’ve never seen anything else I’ve ever cooked that calls for both white wine and bourbon. But you know what? It works…the sauce is simply divine. I served this with the Crispy Shallots Fried Rice I posted last week; it made for a most delicious meal!
Pork Chops with Mushroom and Bourbon Cream Sauce
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
Absolutely delicious! This dish is so comforting and flavorful. Details to the T. From cooking time recommended to the way you bread the pork chops, luv the idea of mixing water with the eggs, really helps out. I luv the panko breading. Will be making this over and over again. Thank you bunches! !!!
Thanks so much for taking the time to write Loraine; love hearing from people who have tried something and love it too. And now you’ve reminded me of how great this is so think I’ll go see if I have some more of those chops in the freezer; I’m craving it now!
Can you. Please. Email this recipe
I sent it to you via a reply to your comment; hope you got it!
I’ll try to put this to good use immediately.
First of all… I love the breaded chops, love it this way but who doesn’t? Second… wowee I love a mushroom cream sauce but booze always adds a warmth and a delicious kick. I must try this! It looks fabulous! Really my kind of meal!
It is so good Jamie. Company good and family good. Also not bad as leftovers. Yes, I can not forget this ever again!
Barb, this was fantastic. I actually modified it to fit my weight watchers points limit for dinner and it was incredible… I could only guess that the original would have been mind blowing.
So glad you enjoyed it…I should probably be doing the weight watcher’s version too!
I’m sure the crust helps to lock in the moisture on the pork chops. You are right, pork is so often ruined by overcooking it! The sauce sounds divine.
Barb, I needed this post yesterday! I had pork chops for dinner and wasn’t all that creative with them. They were ok, meat and veg sort of a dinner but the meat was a bit on the tough side. Now I know why- I made sure they were 160 degrees and next time will take your advice and aim for 145. Thanks!
I love the crunchy crust. My mom used to make them that way. I’ve never attempted them myself. But it is a favorite of mine. The whiskey mushroom sauce elevates it way beyond the pork chops my mom made though. GREG
Barbara, how I LOVE pork chops! Your recipe sounds quite exquisite! A bourbon sauce, yum!
I love breading things with panko! I love the extra crisp it adds to everything. These pork chops look succulent and delicious! And I adore all things mushroom so I am definitely adding this to my must make list.
Great looking dish! I love a good mushroom cream sauce. I never cook solid cuts of pork (like chops) over 145 (ground pork I cook to a higher temperature). You’re so right that overcooking ruins it!
I miss the days of intermittent interaction, too. But then, I wouldn’t have had the pleasure of reading your thoughts today and a terrific new recipe to try. That is one beautiful plate of pork!
Will definitely make this
I’ve been known to eat the sauce with a spoon. Once I ate John’s entire portion (well, he DID say, “that’s a bit sweet with the port, isn’t it?”)
Your pork looks fantastic!