Pork Chops with Mushroom Bourbon Cream Sauce

My viewers obviously have noted that I cook with a lot of pork. It’s because I think it is one of the most delicious meats in the world. If I lived in ancient civilization times and was forced to hunt for my meals I would be known as “The Boar Huntress.” I would be adorned by necklaces of boar teeth and a crown decorated with two gorgeous boar tusks. My children would eat well and probably have high cholesterol, but dying early would be bliss because they would feast like kings their entire lives.

OK moving on from my strange fantasy, this recipe comes from a saved bookmark: http://simplyrecipes.com/recipes/porkchops_with_mushroom_bourbon_cream_sauce/

I have never actually cooked with wine before, but I have tasted recipes from other people who have made wonderful creations from it before. My father makes a wonderful chicken recipe with Marsala wine that is absolutely divine. I am going to have to get him to let me copy the recipe down one day and take pictures of him making it so that you too can taste heaven and chicken on one plate.

This recipe takes a lot of boiling action and you probably will use a lot of pans. Make it a team effort and work with your sweetheart on this recipe. One can work on the pork chops while the other makes the mushroom cream sauce. Or one person cooks while the other cleans. It is always great to eat your meal and not have to worry about the mess afterward. So let’s get started on this fancy spin of pork chops.


  • 4 tablespoons and 6 tablespoons Olive Oil, divided
  • 1 pound sliced Mushrooms
  • 1 small White Onion chopped
  • 2 large Garlic Cloves, chopped
  • 1 cup Dry White Wine (e.g. Sauvignon Blanc)
  • 2 cup Chicken Stock
  • 1 cup Heavy Cream
  • 1/2 cup Bourbon Whiskey
  • Salt and pepper to taste
  • 2 large Eggs
  • 4 tablespoons Water
  • 8  Pork Chops
  • All purpose flour
  • 4 cups fresh Bread Crumbs
  • 4 tablespoons minced fresh Basil


1. Heat a large skillet on medium-high heat with olive oil. Saute onions, garlic and mushrooms for about 10 minutes.

2.  Increase heat to high and add the white wine. Let the wine boil and reduce to a glaze (reduce in the cooking sense means to let the liquid evaporate).  This will take about four minutes.

3. Add the chicken stock and whiskey and let boil again until about 2/3 of it are gone.

4. Add the heavy cream and bring the heat down so that the cream is simmering. Let it thicken.

5. Add fresh basil, salt and pepper.

6. In a small bowl, whisk the egg and water.

7. Sprinkle the pork chop with salt and pepper.

8. This is a three-step dipping process. First dip the pork chop in a flow bowl. Second, dip the floured pork chop in the egg mixture. Third, dip the wet pork chop in your breadcrumbs.

9. In a separate skillet, heat olive oil over medium-high heat. Add the pork chops and cook for about 4 minutes on each side.

10. Pour cream sauce over pork chop.

11. Eat and Enjoy


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