Pork Chops with Bourbon Mushroom Sauce

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Ingredients

  • 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

Instructions

  1. In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender.
  2. Add garlic; cook 1 minute longer. Remove from the heat.
  3. Add wine and bourbon; cook over medium heat until liquid is evaporated.
  4. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
  5. Sprinkle pork chops with salt, paprika and pepper.
  6. In a shallow bowl, whisk egg and water.
  7. Place flour and bread crumbs in separate shallow bowls. Dip pork into the flour, egg mixture then bread crumbs.
  8. 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.
  9. Stir basil into mushroom sauce; serve over pork.

Yield: 2 servings