PORKCHOPS WITH MUSHROOM BOURBON CREAM SAUCE

Porkchops with mushroom Bourbon Cream Sauce image

Provided by Genevieve Caruso

Time 50m

Number Of Ingredients 16

2 Tbsp olive oil
1/2 lb white button mushrooms
1/2 lb baby bella mushrooms
1/4 c chopped onions
1/2 c white whine (i use a sweet wine)
2 large garlic cloves chopped
1 c chicken stock
1/2 c heavy cream - can sub light or half and half
1/4 c bourbon (i use jim beam or makers mark)
1 dash(es) each salt and pepper
1 large egg
2 Tbsp water
4 medium center cut pork chops
1/2 c all purpose flour
2 Tbsp minced fresh basil (dry is fine as well)
3 Tbsp olive oil or grapeseen oil

Steps:

1. 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.
2. 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.
3. 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.