Pork: Chops with Mushrooms, Bourbon and Cream

By fsilver4

Demo

Ingredients

• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 1/4 cup chopped shallots
• 2 large garlic cloves, chopped
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/2 cup whipping cream
• 1/4 cup plus 1 tablespoon bourbon
• 1 large egg
• 2 tablespoons water
• 4 6 to 7 oz. center-cut pork chops
• all purpose flour
• 2 cups fresh breadcrumbs from French bread
• 3 tablespoons vegetable oil
• 2 tablespoons minced basil fresh

Preparation

Step 1

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add mushrooms, shallots and garlic, and saute until mushrooms, are brown, about 15 minutes. Add wine and boil until liquid is almost reduced to glaze, about 4 minutes. Add chicken stock, cream and 1/4 cup bourbon and simmer until sauce thickens, about 12 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat to 400*. Whisk egg and 2 tablespoons water in shallow baking dish. Season both sides of pork with salt and pepper. Dip pork chops into flour, the egg mixture, then breadcrumbs, coating completely. Heat vegetable oil in large skillet over medium-high heat. Add pork chops; cook until brown, about 4 minutes per side. Transfer to baking sheet. Bake until just white in center, about 10 minutes.

Meanwhile bring sauce to simmer. Mix in minced basil and remaining 1 tablespoon bourbon. Season sauce to taste with salt and pepper. Divide sauce among 4 plates. Top over pork chops