Pork Chops with Bourbon Mushroom Sauce
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons chopped onion
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/4 cup white wine or chicken broth
- 2 tablespoons bourbon
- 1/2 cup chicken broth
- 1/4 cup heavy whipping cream
- 2 (6 ounce) boneless pork loin chops
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1 large egg
- 2 tablespoons water
- 3 tablespoons all-purpose flour
- 1/2 cup panko bread crumbs
- 4 teaspoons minced fresh basil
- In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender.
- Add garlic; cook 1 minute longer. Remove from the heat.
- Add wine and bourbon; cook over medium heat until liquid is evaporated.
- Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
- Sprinkle pork chops with salt, paprika and pepper.
- In a shallow bowl, whisk egg and water.
- Place flour and bread crumbs in separate shallow bowls. Dip pork into the flour, egg mixture then bread crumbs.
- In a large skillet, cook pork chops over medium heat in remaining oil until crisp and juices run clear, 4 to 5 minutes on each side.
- Stir basil into mushroom sauce; serve over pork.
Yield: 2 servings