Pork Chops: Mushrooms, Bourbon and Cream

By fsilver4

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. pork chops
• flour
• 2 cups fresh bread crumbs from French bread
• 3 tablespoons vegetable oil
• 2 tablespoons minced fresh basil

Details

Servings 4

Preparation

Step 1

Heat olive oil in 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 do it 1 day ahead)

Preheat oven 400*
Whisk egg and water in shallow baking dish. Sprinkle both sides of chops with salt and pepper. Dip pork into flour, then egg, then breadcrumbs, coating completely. Heat veg. oil in pan over medium high heat. Add chops; cook until brown, about 4 minutes per side. Transfer to baking sheet. Bake until white in center, about 10 minutes.

Bring sauce to simmer. Mix in minced basil and remaining bourbon. Serve over chops.