porkchops with mushroom bourbon cream sauce
(2 ratings)
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This is another one that i found on simplyrecipes.com with my own twist...excellent and again don't make it if you want leftovers lol, there won't be any! Some one at worked asked me why i don't bring leftovers in...simply we never have any in our house lol..enjoy!
(2 ratings)
yield
4 serving(s)
prep time
25 Min
cook time
25 Min
Ingredients For porkchops with mushroom bourbon cream sauce
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2 Tbspolive oil
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1/2 lbwhite button mushrooms
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1/2 lbbaby bella mushrooms
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1/4 cchopped onions
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1/2 cwhite whine (i use a sweet wine)
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2 lggarlic cloves chopped
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1 cchicken stock
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1/2 cheavy cream - can sub light or half and half
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1/4 cbourbon (i use jim beam or makers mark)
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1 dasheach salt and pepper
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1 lgegg
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2 Tbspwater
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4 mdcenter cut pork chops
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1/2 call purpose flour
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2 Tbspminced fresh basil (dry is fine as well)
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3 Tbspolive oil or grapeseen oil
How To Make porkchops with mushroom bourbon cream sauce
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1Sauté 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.
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2Whisk 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.
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3When 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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