Years ago I first shared this Pork Chops with Mushrooms and Bourbon Cream Sauce recipe with no photos and only the basics—ingredients and method. Back then blogging felt like a private catalog, and any feedback was a delightful surprise. Since then the food world has changed a lot, and one of the best parts of that change has been meeting amazing people through social media.
One friend I met through Twitter is Ty Gates of 5280 Land and Cattle Company (5280 Beef and 5280 Pork). Ty raised and delivered some exceptional pork to me: Hampshire/Yorkshire cross, pasture-raised without added hormones or antibiotics. The family traveled with a trailer full of orders—thousands of pounds of meat—and I was lucky to meet them. Their kindness and the quality of the pork made me eager to cook something special that could be finished indoors, and this recipe fit perfectly.
I almost grilled these chops, but cool weather sent me back to the stove. The result is a rich mushroom and bourbon cream sauce that pairs wonderfully with a crisp, panko-coated pork chop. I prefer panko for its texture—if you haven’t tried it, it adds a lovely crunch. A fair warning: the sauce is irresistible; you may be tempted to taste it straight from the pan while finishing the meal.
The combination of white wine and bourbon seems unusual at first, but it creates a deeply flavorful sauce. I served this with crispy shallot fried rice for a satisfying dinner. Below is the cleaned, user-friendly recipe with ingredients and straightforward instructions.
Pork Chops with Mushroom and Bourbon Cream Sauce
Ingredients
- 2 Tbsp olive oil (for sauce)
- 1 lb button mushrooms, sliced
- 1/4 cup chopped onions
- 2 large garlic cloves, chopped
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup bourbon
- Salt and freshly ground black pepper
- 1 large egg
- 2 Tbsp water
- 4 center-cut pork chops, 6–7 oz each
- All-purpose flour, for dredging
- 2 cups fresh bread crumbs or panko
- 3 Tbsp olive oil (for frying)
- 2 Tbsp minced fresh basil
Instructions
- Prepare the sauce: Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add onions, garlic and sliced mushrooms and sauté until the mushrooms are well browned, about 10–15 minutes.
- Add the white wine and increase heat to high. Boil down until the liquid is reduced to a glaze, about 4 minutes.
- Add chicken stock and bourbon, and boil until the liquid is reduced by about two-thirds.
- Stir in the heavy cream and simmer several minutes until the sauce thickens. Keep warm while you cook the chops.
- Prepare the pork: Whisk the egg with 2 Tbsp water in a shallow dish. Season both sides of the pork chops with salt and pepper. Dredge each chop in flour, then dip in the egg mixture, then coat thoroughly with bread crumbs or panko.
- Heat 3 Tbsp olive oil (or grapeseed oil) in a large skillet over medium-high heat. Add the breaded pork chops and cook until golden brown, about 4 minutes per side.
- After browning both sides, turn the chops once more, reduce heat to low, cover and cook an additional 5 minutes. Alternatively, transfer to a preheated 400°F oven for 5–8 minutes until cooked through.
- Just before serving, bring the sauce to a simmer and stir in the chopped basil. Taste and adjust seasoning with salt and freshly ground pepper.
- Serve the pork chops topped with the mushroom bourbon cream sauce.
Notes
I prefer not to overcook pork. USDA guidance varies, but cooking to an internal temperature of 145°F and letting the meat rest produces tender, juicy chops. Remove from heat at about 140°F and allow carryover cooking to reach a safe, flavorful finish.