Ingredients 1/2 pound sliced fresh mushrooms2 tablespoons chopped onion2 tablespoons olive oil, divided1 tablespoon butter1 garlic clove, minced1/4 cup white wine or reduced-sodium chicken broth2 tablespoons bourbon1/2 cup reduced-sodium chicken broth1/4 cup heavy whipping cream2 boneless pork loin chops (6 ounces each)1/4 teaspoon salt1/4 teaspoon paprika1/8 teaspoon pepper1 large egg2 tablespoons water3 tablespoons all-purpose flour1/2 cup panko (Japanese) bread crumbs4 teaspoons minced fresh basil View Recipe Directions 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 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 in the flour, egg mixture, then bread crumbs. In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork. Nutrition Facts 1 pork chop with 1/3 cup sauce: 646 calories, 42g fat (16g saturated fat), 202mg cholesterol, 601mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 42g protein. Originally published as Porkchops with Mushroom Bourbon Basil Cream Sauce in Taste of Home Recipes Across America RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
Combine the seasonings listed in the “pork” section and liberally rub your chops. So the dish is a seared pork chop over a cauliflower & potato puree, accompanied by sautéed asparagus, finished with a mushroom & Madeira sauce
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It’s a bit strong, so feel free to start out with less, but lends such a fantastic flavor. Golden brown porkchops and mushrooms in a creamy sauce, this recipe adapted from Cooking Light helped the medicine go down
Having the bone adds a bit more flavor, which is the reason I tend to use them–especially with slow cooking–but as this is a quick stovetop recipe, I don’t think there’d be much, if any, difference in taste
Pat the porkchops dry and sprinkle all over with salt and pepper. Transfer the porkchops to a plate. A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon
Seldom does a week go by without my seeing a recipe for some protein or another that is brined. As for brining making the pork juicier, I contend that if you don't overcook your pork, it will be moist and delicious (and not too salty)